What is the difference between budino and pudding?

While they are very similar, Italian budino (the term often used for Italian chocolate hazelnut pudding) is typically much richer and denser than American pudding. It often uses a mix of heavy cream and whole milk, and sometimes includes egg yolks to create a texture that is closer to a custard or a ganache. American pudding tends to be lighter and is often made with just milk and cornstarch.

Can I use hazelnut spread instead of making my own paste?

Yes, you can use a store-bought chocolate hazelnut spread to save time. However, keep in mind that these spreads contain a lot of extra sugar and oil. If you choose this route, you should reduce the amount of added sugar in the recipe and perhaps use a bit more cocoa powder to maintain a strong chocolate flavor. For the most authentic Italian chocolate hazelnut pudding, making your own paste from fresh roasted nuts is always recommended.

Why did my pudding not thicken?

If your Italian chocolate hazelnut pudding is too thin, it usually means the cornstarch wasn't cooked long enough or at a high enough temperature to activate its thickening properties. The mixture must reach a gentle simmer for the starch to do its job. On the other hand, if you measured your liquid incorrectly, you might need to whisk in a little extra cornstarch slurry (a mix of cornstarch and cold milk) and cook it for a few more minutes until it reaches the desired consistency.

Is this recipe gluten-free?

Yes, as long as you use pure cornstarch as your thickener and verify that your chocolate and cocoa powder have no gluten additives, Italian chocolate hazelnut pudding is naturally gluten-free. This makes it an excellent dessert choice for guests with dietary restrictions. Always check the labels on your ingredients to be 100% sure there is no cross-contamination.

Can I make this vegan?

Absolutely! You can replace the dairy milk and cream with full-fat coconut milk or a creamy cashew milk. Use a vegan-friendly dark chocolate and make sure your sugar is processed without bone char. The hazelnut paste actually helps provide a lot of the creamy mouthfeel that you would usually get from dairy, so a vegan Italian chocolate hazelnut pudding can be just as delicious as the traditional version.

Authentic Italian Chocolate Hazelnut Pudding Recipe &

Name: The Ultimate Italian Chocolate Hazelnut Pudding
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: Italian
Ingredients: 1/2 cup blanched hazelnuts; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 2 tablespoons cornstarch; 1/4 teaspoon sea salt; 4 ounces bittersweet chocolate, finely chopped; 1 teaspoon pure vanilla extract; 1/2 cup heavy cream (for topping); Whole hazelnuts for garnish

Ingredients

Scale

1/2 cup blanched hazelnuts
2 cups whole milk
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon sea salt
4 ounces bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1/2 cup heavy cream (for topping)
Whole hazelnuts for garnish

Instructions

Step 1: Toast Hazelnuts – Roast hazelnuts at 350°F (175°C) for 10 minutes until fragrant and lightly golden.
Step 2: Grind Nuts – Pulse the warm hazelnuts in a food processor until they form a very fine, buttery paste.
Step 3: Whisk Dry Ingredients – In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and salt until blended.
Step 4: Incorporate Liquids – Slowly whisk in the milk and hazelnut paste, ensuring no cocoa lumps remains.
Step 5: Cook Mixture – Heat over medium-low, stirring constantly with a whisk until the pudding thickens and coats a spoon.
Step 6: Melt Chocolate – Remove from heat and stir in the chopped bittersweet chocolate and vanilla until glossy.
Step 7: Sieve Pudding – Press the mixture through a fine-mesh strainer into a clean bowl to ensure a silky texture.
Step 8: Chill Dessert – Divide into four ramekins and refrigerate for at least 4 hours to set fully.

Notes

For the best results, use high-quality Italian hazelnuts from the Piedmont region if available.

Author: Mike
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 ramekin
Calories: 415 kcal
Sugar: 28g
Sodium: 160mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0.1g
Carbohydrates: 46g
Fiber: 4g
Protein: 8g
Cholesterol: 22mg

Keywords: Budino, Chocolate, Hazelnut, Gianduja, Italian Dessert, Pudding