Budino Gianduia
A rich, velvety Piemontese set chocolate and hazelnut pudding, made with pure roasted hazelnut paste and dark chocolate in the Turin tradition.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Medium saucepan
- •Heatproof mixing bowl
- •Balloon whisk
- •Four ramekins or dessert glasses
- •Fine mesh sieve
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 29 g
- carbs
- 34 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 430 kcal
Instructions
- 1
Heat the milk and double cream in a saucepan over medium heat until steaming gently.
- 2
Whisk the egg yolks and caster sugar together in a heatproof bowl until pale and slightly frothy.
- 3
Whisk the cornstarch and cocoa powder into the egg yolk mixture until a smooth paste forms.
- 4
Pour half the steaming milk mixture into the bowl in a steady stream, whisking constantly to temper the eggs.
- 5
Pour the tempered mixture back into the saucepan and place over medium-low heat.
- 6
Cook while stirring constantly with a whisk until the mixture thickens and begins to bubble gently.
- 7
Remove from the heat immediately and stir in the chopped chocolate, hazelnut paste, and salt until melted and glossy.
- 8
Divide the warm pudding evenly among four ramekins or dessert glasses.
- 9
Press a small piece of baking parchment directly onto each surface to prevent a skin from forming.
- 10
Chill in the refrigerator for at least four hours until fully set.
- 11
Garnish with chopped roasted hazelnuts before serving chilled.
Chef's tips
Use 100% pure roasted hazelnut paste with no added palm oil or sugar to achieve authentic gianduja flavour. Whisk continuously during cooking to prevent the cornstarch from catching and scorching on the base of the pan. Pressing parchment directly onto the surface stops a rubbery skin from developing while the puddings set.
Ingredient substitutions
- pure hazelnut paste → homemade hazelnut butter blended from whole roasted blanched hazelnuts until completely smooth
- double cream → an equal volume of whole milk for a lighter, less dense pudding
Storage
Store covered ramekins in the refrigerator for up to 3 days.
Reheating
Serve chilled straight from the refrigerator; this pudding is not intended to be reheated.
Common mistakes to avoid
- •Boiling the mixture too vigorously, which can cause the egg yolks to curdle.
- •Using commercial chocolate-hazelnut spread, which introduces palm oil and excess sugar instead of deep hazelnut flavour.
- •Skipping the surface cover, leaving a tough, dried skin on top of the pudding.
Serving suggestions
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