Chocolate Hazelnut Puddings Recipe
Chocolate Hazelnut Puddings Recipe photo by Taste of Home
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Chocolate Hazelnut Puddings Recipe

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Baked in small ramekins, my little spiced puddings are sized just right for individual servings. They're fun to eat and look pretty with a sprinkling of cinnamon on top. —Donna Childs, New York, New York
Featured In: Fall Spices
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 6 servings


  • 8 eggs, separated
  • 3/4 cup butter, softened
  • 1/4 cup plus 3/4 cup sugar, divided
  • 4 ounces 53% cacao dark baking chocolate, melted and cooled
  • 3/4 cup all-purpose flour
  • 3/4 cup ground hazelnuts
  • 1/2 cup graham cracker crumbs
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Whipped cream
  • Additional ground cinnamon, optional


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups; set aside.
  2. In a large bowl, cream butter and 1/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in the chocolate, flour, hazelnuts, cracker crumbs, cinnamon and cloves.
  3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into chocolate mixture.
  4. Transfer to prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Remove ramekins from water bath. Cool on a wire rack for 20 minutes.
  5. To unmold, run a knife around the rim of each cup and invert onto dessert plates. Serve warm with whipped cream. Sprinkle with additional cinnamon if desired. Yield: 6 servings.
Originally published as Chocolate Hazelnut Puddings in Taste of Home Christmas Annual Annual 2013, p125

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yanna47 User ID: 3606633 188511
Reviewed Mar. 23, 2014

"Absolutely to die for! I served these with a hot fudge sauce over the top instead of whipped cream and they were wonderful! The hazelnuts add just the right amount of nutty flavor and for just the 2 of us, I halved the recipe and used the 6 6-oz custard cups for a smaller portion. Baked for 42 minutes and they were perfect!"

lovetocooknewnan User ID: 6675070 188510
Reviewed Jan. 17, 2014

"Not worth the effort"

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