OK: “Nutella” pudding.
Strictly speaking, it’s a gianduja pudding because there’s no Nutella product in there, but that doesn’t matter — if you love hazelnuts and chocolate, you’ll fall hard for this dessert.
Oh, and the recipe taught me something new — Dorie Greenspan’s method of aerating the pudding before it chills to get an even silkier texture.
Because of that little step, this pudding is light and airy, while Nutella is dense and perhaps too rich to eat much of in one sitting. Not a problem here.
In fact, it’s gone far too soon. Get the recipe here and see if you can’t manage to scrounge up more will power than we did.
Note: I changed only one small thing in this perfect recipe, and topped the pudding with chocolate shavings just before serving. Not a crucial step by any means, more along the lines of eye candy than anything.