Description
Decadent chocolate hazelnut pudding pie with a chocolate wafer crust and optional chocolate ganache topping. A rich and creamy dessert perfect for any occasion.
Ingredients
Scale
- 1 ½ cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 4 cups whole milk
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 4 tablespoons unsalted butter, cut into pieces
- 2 teaspoons vanilla extract
- ½ cup hazelnut spread (like Nutella)
- 4 ounces semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- Chopped hazelnuts
- Whipped cream
- Chocolate shavings
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the chocolate wafer crumbs, melted butter, granulated sugar, and salt.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake the crust for 8-10 minutes, or until it is set.
- Remove the crust from the oven and let it cool completely on a wire rack.
- In a medium saucepan, whisk together the milk, granulated sugar, cocoa powder, cornstarch, and salt.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a simmer and begins to thicken (about 5-7 minutes).
- Reduce the heat to low. In a separate small bowl, whisk the egg yolks lightly.
- Temper the egg yolks by slowly drizzling about ½ cup of the hot milk mixture into the egg yolks, whisking constantly.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Whisk constantly and cook for 1-2 minutes more, or until the pudding is very thick and glossy.
- Remove the saucepan from the heat and stir in the butter, vanilla extract, and hazelnut spread. Stir until the butter is melted and the hazelnut spread is fully incorporated.
- Pour the hot pudding filling into the cooled chocolate wafer crust. Spread it evenly.
- Cover the surface of the pudding with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the pudding to set completely.
- Place the finely chopped semi-sweet chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chocolate and let it sit for 1 minute to allow the chocolate to melt.
- Gently whisk the chocolate and cream together until smooth and glossy.
- Let the ganache cool slightly for about 10-15 minutes, or until it thickens to a spreadable consistency.
- Pour the cooled ganache over the chilled pudding pie, spreading it evenly.
- Refrigerate the pie for another 30 minutes to allow the ganache to set.
- Remove the pie from the refrigerator about 15-20 minutes before serving to allow it to soften slightly.
- Garnish the pie with chopped hazelnuts, whipped cream, and chocolate shavings, if desired.
- Slice the pie and serve chilled.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overbake the crust.
- Whisk constantly while cooking the pudding to prevent scorching.
- Temper the egg yolks carefully.
- Cover the pudding with plastic wrap to prevent a skin from forming.
- Chill the pie thoroughly.
- The pie can be made a day or two in advance.
- For a richer flavor, use dark chocolate for the ganache.
- If you don’t have chocolate wafers, you can use graham crackers or Oreo cookies (without the filling) as a substitute for the crust.
- Prep Time: 30 minutes
- Cook Time: 20 minutes