Truffled Hazelnut Chocolate Pudding Dessert
Luxurious no-bake layered pudding with condensed milk, milk powder, and whipped cream base, topped with silky chocolate ganache and hazelnut cream. Rich, creamy, and impressive enough for dinner parties or special occasions. The combination of whipped cream folded into the cooked pudding creates an airy texture, while the hazelnut-chocolate topping adds depth and sophistication. Best served chilled as a make-ahead dessert.
Ingredients
- 2 pack condensed milk, 790g
- 10 tablespoon milk powder
- 3 tablespoon corn starch
- 1 pack table cream, 200g
- 1 tablespoon butter
- 2 cups whole milk
- 14 tbsp whipped cream mix
- 7 oz semisweet chocolate
- 1 pack table cream, 200g
- ½ cups hazelnut creamnutella or chocolate hazelnut spread1:1dairy-free option availabledairy-freeadds tree_nuts
note: reduces homemade feel
Instructions
- 1
Combine condensed milk, milk powder, and corn starch in a pan, mixing until fully integrated.
- 2
Add table cream, whole milk, and butter. Cook over medium heat, stirring constantly until mixture thickens.
- 3
Transfer to a bowl, cover directly with plastic wrap, and cool to room temperature.
- 4
Whip the whipped cream mix in a separate bowl until stiff peaks form.
- 5
Fold the cooled pudding mixture into the whipped cream until fully combined.
- 6
Spread hazelnut cream around the edges of a glass dish.
- 7
Layer half the pudding mixture evenly in the dish, then add 100g hazelnut cream throughout.
- 8
Add the remaining pudding mixture and spread smooth.
- 9
Refrigerate for 1 hour.
- 10
Melt semisweet chocolate in 30-second microwave intervals or over a double boiler.
- 11
Stir table cream into melted chocolate until ganache forms.
- 12
Pour ganache over the chilled pudding and spread evenly.
- 13
Garnish with chocolate sprinkles and hazelnut cream to taste.
Tips
Make ahead: prepare the pudding and ganache the night before, assemble just before serving or up to 2 hours prior for best texture.
Use good quality chocolate for ganache; it melts smoothly and creates a glossy finish without seizing.
Cover pudding directly with plastic wrap while cooling to prevent skin formation on the surface.
Good to Know
Cover and refrigerate up to 3 days. Do not freeze (whipped cream texture degrades).
Prepare pudding base and ganache up to 24 hours ahead. Assemble no more than 4 hours before serving to prevent ganache from softening.
Serve chilled, straight from the refrigerator. Portion into individual bowls or serve from the dish family-style.
Common Mistakes
Stir pudding constantly to avoid lumps; unattended cooking creates grainy texture.
Do not skip plastic wrap contact cooling; skin prevents smooth folding with whipped cream.
Add ganache only after pudding is fully chilled; hot ganache causes pudding to melt.
Substitutions
Dairy-Free Swaps
note: reduces homemade feel
General Alternatives
FAQ
Can I make this dairy-free?
Partially. Substitute condensed milk with sweetened coconut milk, table cream with coconut cream, and use dairy-free whipped cream alternative. Hazelnut cream options exist but ganache requires vegan chocolate and coconut cream. Texture and richness will differ.
What if the chocolate ganache is too thick?
Warm it gently over a double boiler or microwave in 10-second pulses, stirring between intervals. Add extra table cream by the tablespoon until pourable but still glossy. Work quickly before it sets on the pudding.
How long does this keep in the refrigerator?
Up to 3 days when covered. The whipped cream component becomes denser over time and may weep. Ganache topping keeps it stable longer than undecorated versions. Do not freeze due to whipped cream texture breakdown.