Indulge in the rich and velvety goodness of Creamy Vanilla Pudding with Milk Chocolate and Hazelnut Topping, a delightful homemade dessert perfect for a cozy evening treat or a special occasion. This pudding is made with simple, wholesome ingredients like milk, sugar, and butter, and thickened with a combination of flour and corn starch for a perfectly smooth and creamy texture. Topped with fried hazelnuts, melted milk chocolate, and coconut chips, this dessert offers a delicious balance of flavors and textures. Easy to prepare and wonderfully satisfying, this pudding is sure to impress both kids and adults alike.
Full Recipe
Ingredients
For the Vanilla Pudding:
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500 ml milk
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80 g sugar
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8 g vanilla sugar
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20 g all-purpose flour
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35 g corn starch
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20 g butter
For the Topping:
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20 g melted milk chocolate
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Chopped fried hazelnuts (or other nuts)
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Coconut chips
Instructions
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Prepare the Base
Heat milk, sugar, and vanilla sugar in a saucepan over medium heat until dissolved (do not boil). -
Thicken the Pudding
Mix flour and corn starch with a little cold milk until smooth. Slowly whisk into the warm milk, stirring constantly until thickened (5–7 minutes). -
Add Creaminess
Remove from heat and stir in butter until fully melted. -
Cool and Set
Pour into small serving bowls. Let cool 10 minutes, cover with plastic wrap, and refrigerate for at least 1 hour. -
Add Toppings
Melt the chocolate, chop the hazelnuts, and toast if desired. Once the pudding is chilled, drizzle with chocolate, sprinkle with nuts, and finish with coconut chips.
Nutrition (per serving)
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Calories: ~310 kcal
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Protein: 5 g
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Fat: 15 g
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Carbohydrates: 39 g
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Sugar: 25 g
FAQs
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Can I use other milk? Yes, swap in almond, coconut, or low-fat milk (texture may vary).
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What if I don’t have hazelnuts? Use almonds, walnuts, pecans, or go nut-free with coconut flakes or chocolate shavings.
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Can I make it ahead? Absolutely—store covered in the fridge for up to 2 days.
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Dark chocolate instead of milk chocolate? Perfect if you want a richer, less sweet taste.
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What if it’s lumpy? Strain through a fine sieve while warm.
Tips
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Whisk constantly to prevent lumps.
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For stronger vanilla flavor, use a vanilla bean pod.
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Cover directly with plastic wrap when chilling to avoid a skin.
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Add fresh fruit, caramel, or chocolate chips for variety.
Storage
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Fridge: Up to 3 days, tightly covered.
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Freezer: Not recommended (texture changes).
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Reheat: Microwave gently, though best enjoyed chilled.
Conclusion
This Creamy Vanilla Pudding with Chocolate and Hazelnut Topping is quick, versatile, and guaranteed to impress. Its smooth base pairs beautifully with crunchy, sweet toppings, making it ideal for family treats, dinner parties, or a simple indulgence at home.
Give it a try—you’ll want to savor every spoonful!
