Chocolate Nutella Pudding 巧克力榛子冻

This Chocolate Nutella pudding is really yummy and not overly sweet.  It’s very easy and quick to combine all the ingredients together in just about 12 minutes. The fragrant chocolate pudding is smooth and light with a little hint of nutella spread.  It’s best to use a good quality cocoa powder (I used Valrhona) to enhance the flavour of this decadent dessert.  Anyone who loves chocolate will surely enjoy this velvety, rich indulgent dessert on any occasion or festive season.

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Chocolate Nutella Pudding

Anyone who loves chocolate will surely enjoy this velvety, rich indulgent dessert on any occasion or festive season.

Author Ann Low

Prep Time 7 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Course Dessert

Cuisine International

Servings 6 cups

Ingredients

 

MetricUS Customary

• 550 ml fresh milk
• 10 g valrhona cocoa powder - sifted
• 4.5 tbsp caster sugar
• 1 tsp vanilla extract
• 4 sheets gelatin leaf - or 12g gelatin powder
• 4 tbsp hot water
• 2 tbsp Nutella

Instructions

 

• Combine cocoa powder and sugar together in a pot. Add 4 tablespoons of hot water into it and stir well.
• Gradually pour in milk and vanilla extract, stir well again. Under medium heat, bring milk mixture to a boil.
• Soak the gelatin leaves into cold water for a few seconds, squeeze out excess water and drop into milk mixture, stir till gelatin melted. Off heat and stir in Nutella, stir well again till melted.
• Strain chocolate liquid mixture and pour into serving cups. Chill pudding for at least two to three hours till set.

Nutrition

Calories: 40kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 2gSodium: 5mgPotassium: 26mgFiber: 1gSugar: 3gVitamin A: 1IUCalcium: 7mgIron: 1mg

Keyword Nutella

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巧克力榛子冻 Chocolate Nutella Pudding

材料：

• 550毫升 牛奶
• 10克 可可粉， 过筛
• 4.5汤匙 细砂糖 （约65克）
• 1茶匙 香草香精
• 4片 吉利丁片或12克(吉利丁粉)鱼胶粉
• 4汤匙 热水
• 2汤匙 榛子酱

做法：

1. 在锅中放入可可粉和细糖混合均匀，加入热水，搅拌均匀。
2. 少量逐次的加入牛奶和香精，使其充分混合。用中火加热至沸腾。
3. 鱼胶片浸入冷水软化沥干（几秒钟），加入牛奶液体里搅至融化即可离火。最后加入榛子酱搅拌至溶化。
4. 然后过滤巧克力液体，倒入小杯子中，放入冰箱冷却两到三个小时至凝固。