What is gianduja budino made of?

Gianduja budino is made from gianduja chocolate—a blend of finely ground hazelnuts and chocolate—along with cream, milk, egg yolks, sugar, and sometimes a thickener like cornstarch. This combination creates a smooth, creamy, custard-like dessert with rich hazelnut undertones. The key ingredient, gianduja, delivers a deeper, nuttier flavor than standard chocolate puddings. For best results, always use high-quality chocolate and real hazelnut paste.

How is gianduja different from Nutella?

While both are chocolate-hazelnut based, gianduja is typically firmer, less sweet, and contains a much higher percentage of hazelnuts. Nutella, on the other hand, is a processed spread with added oils and sugars, giving it a more spreadable consistency but less intense flavor. That’s why for desserts like gianduja budino, using real gianduja chocolate gives a richer, more authentic Italian flavor.

Can I make gianduja budino without eggs?

Yes, you can! Egg-free gianduja budino is possible by replacing egg yolks with cornstarch, arrowroot, or silken tofu. While the texture won’t be quite as custardy, you’ll still achieve a creamy, luscious consistency that’s ideal for vegan or allergy-friendly versions. In fact, many chefs now create dairy-free or eggless budinos with equally indulgent results.

How long does gianduja budino last in the fridge?

Properly stored, gianduja budino lasts up to 5 days in the refrigerator. Be sure to cover each container with plastic wrap pressed directly onto the surface to prevent skin formation and maintain its velvety texture. If prepping for guests, making your budino 1–2 days ahead can even improve flavor and structure.

What’s the best way to serve gianduja budino?

Serve gianduja budino chilled, in small ramekins or glasses. Top it with whipped cream, chopped hazelnuts, sea salt flakes, or a drizzle of ganache. Pair with espresso or red wine for a bold finish. You can also incorporate it into a dessert board alongside fresh fruit, cookies, or other Italian sweets. Presentation elevates the experience from delightful to unforgettable.

Is gianduja budino gluten-free?

Yes, most traditional gianduja budino recipes are naturally gluten-free. They typically don’t contain flour or gluten-based thickeners. Just double-check your chocolate and any added toppings for hidden gluten (like cookie crumbles or certain processed spreads). So if you’re looking for a naturally gluten-free dessert with rich flavor and elegance, this one checks every box.

Gianduja Budino Recipe: Uncover The Rich, Irresistible Delight

Name: Gianduja Budino Recipe: Uncover the Rich, Irresistible Delight
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 6 oz gianduja chocolate; 1 cup heavy cream; 1/2 cup whole milk; 3 egg yolks; 1/4 cup sugar; 1 tbsp cornstarch; 1 tsp vanilla extract; Pinch sea salt

Ingredients

Scale

6 oz gianduja chocolate
1 cup heavy cream
1/2 cup whole milk
3 egg yolks
1/4 cup sugar
1 tbsp cornstarch
1 tsp vanilla extract
Pinch sea salt

Instructions

Instructions:

Heat cream and milk in a saucepan over medium heat.
Add gianduja chocolate and stir until fully melted and smooth.
In a separate bowl, whisk together egg yolks, sugar, and cornstarch.
Slowly pour a bit of the hot chocolate mixture into the yolk mixture to temper, whisking constantly.
Pour tempered mixture back into the saucepan.
Cook over medium-low heat, stirring constantly, until thickened to a pudding consistency.
Strain mixture through a fine sieve into a bowl.
Pour into ramekins.
Chill for at least 4 hours or until set.
Top as desired and serve chilled.

Notes

Use high-quality gianduja chocolate for the best flavor. Can be made a day in advance and stored in the fridge covered with plastic wrap.

Author: Mike
Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Chilled
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 ramekin
Calories: 320
Sugar: 22g
Sodium: 50mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 110mg

Keywords: Gianduja Budino, chocolate hazelnut pudding, Italian dessert, make-ahead dessert, gianduja recipe