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Chocolate Hazelnut Puddings Recipe

Chocolate Hazelnut Puddings Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.

Reviews for Chocolate Hazelnut Puddings

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MY REVIEW
yanna47 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!"

MY REVIEW
lovetocooknewnan 188510
Reviewed Jan. 17, 2014

"Not worth the effort"

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