Gianduia Pudding
You know those gianduiotti you give as gifts at Christmas, wrapped in their golden paper, that always finish too quickly because one leads to another? From that idea comes this gianduia pudding, a dessert that encompasses all the aroma and deliciousness of hazelnut chocolate, transforming it into a treat to be savored with a spoon.
It’s the perfect dessert to start the year sweetly, to indulge in a moment of pleasure after dinner, or to surprise guests with something simple yet elegant. Creamy, enveloping, and irresistible, this pudding wins over both adults and children thanks to its intense flavor and velvety texture.
An easy dessert to prepare, with few ingredients and no complicated steps, reminiscent of festive flavors but perfect for enjoying all year round.
Because, in the end, a dessert like this always appeals to everyone.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- Half quart milk
- 3.5 oz gianduia chocolate (gianduiotti)
- 1 tbsp sugar
- 2 tbsp cornstarch
- 1 packet vanillin
- to taste butter (to grease molds NOT in silicone)
Tools
- Pot
- Whisk
- Molds in silicone
- Plastic Wrap
Steps
In a small bowl, place the cornstarch and add a few tablespoons of cold milk taken from the total. Mix well until smooth and lump-free.
Pour the rest of the milk into a saucepan, add the crushed gianduia chocolate and heat gently, stirring, until the chocolate is completely melted. The mixture should be hot but not boiling.
Pour the cornstarch mixture into the saucepan in a thin stream, stirring constantly with a whisk.
Add the sugar and the vanillin.Cook on low heat, always stirring, until the pudding thickens (about 3-4 minutes).
Lightly grease the molds and pour in the still-hot mixture. Level the surface if necessary. Cover with plastic wrap in contact and let cool at room temperature, then refrigerate for at least 3 hours.
Gently unmold the puddings and, if desired, top with a gianduiotto.
Enjoy your dessert.
Storage and Tips …
Store in the fridge covered with plastic wrap.
Consume within 2 days.
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