Best 5 Chocolate Hazelnut Rice Pudding Recipes

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Indulge in a culinary journey with our exquisite Chocolate Hazelnut Rice Pudding, a harmonious blend of classic flavors and textures. This delectable dessert combines the richness of chocolate, the nutty aroma of hazelnuts, and the comforting warmth of rice, creating a symphony of flavors that will tantalize your taste buds. Our collection of recipes offers variations to suit every palate, from the traditional rice pudding to a vegan and gluten-free version. Embark on this culinary adventure and discover the perfect Chocolate Hazelnut Rice Pudding to satisfy your cravings.

Let's cook with our recipes!

CHOCOLATE-HAZELNUT RICE PUDDING



Chocolate-Hazelnut Rice Pudding image

Skim milk replaces whole milk in this chocolate rice pudding. Each serving is topped with a dollop of Greek yogurt and hazelnut crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

2 tablespoons unsweetened Dutch-processed cocoa powder
1/2 cup plus 2 tablespoons sugar
Pinch of coarse salt
5 cups skim milk
1 tablespoon unsalted butter
1 cup Arborio rice or other short-grain white rice
1/4 cup Frangelico
2 ounces bittersweet chocolate, chopped
1/4 cup plus 2 tablespoons plain nonfat yogurt, preferably Greek-style
1/2 cup blanched hazelnuts, toasted and coarsely chopped
1 tablespoon lightly beaten egg white
4 teaspoons sugar

Steps:

  • Make the pudding: Whisk together cocoa powder, sugar, salt, and milk in a medium saucepan over medium heat. Bring to a simmer; remove from heat.
  • Melt butter in a medium saucepan over medium heat. Add rice; cook, stirring constantly, until edges are translucent, 1 to 2 minutes. Add hot milk mixture; bring to a simmer, stirring occasionally. Reduce heat; simmer gently, stirring occasionally, until rice is tender and has absorbed most of the liquid, about 30 minutes.
  • Remove from heat. Add Frangelico and chocolate; stir until chocolate has melted. Pour into a bowl. Refrigerate until cold, about 2 hours. Stir in 1/4 cup yogurt.
  • Preheat oven to 300 degrees. Make the hazelnut crunch: Toss together nuts, egg white, and sugar. Spread on a rimmed baking sheet lined with a nonstick baking mat. Bake, stirring often, until nuts are golden and dry, about 15 minutes. Let cool completely on sheet on a wire rack.
  • Divide pudding among bowls. Top with hazelnut crunch and remaining yogurt.

Nutrition Facts : Calories 479 g, Cholesterol 10 g, Fat 15 g, Fiber 3 g, Protein 15 g, Sodium 159 g

CHOCOLATE HAZELNUT PUDDING TORTE



Chocolate Hazelnut Pudding Torte image

This recipe is a busy mom's twist on one of my favorite desserts-tiramisu. The dish is simple to assemble and perfect to make the day before you want to serve it. The hardest thing about this recipe is waiting for it to chill so you can eat it! -Cheryl Snavely, Hagerstown, Maryland

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

24 soft ladyfingers, divided
1/2 cup Nutella, divided
1-1/2 cups half-and-half cream
1 package (3.4 ounces) instant French vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
Grated or shaved chocolate

Steps:

  • Arrange 12 ladyfingers in an 11x7-in. dish. Spread with half of the Nutella., In a large bowl, whisk cream and pudding mix 2 minutes. Stir in whipped topping. Spread half the mixture over the Nutella. Top with remaining ladyfingers; spread with remaining Nutella and then remaining pudding mixture. Sprinkle with grated or shaved chocolate. Refrigerate, covered, 8 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 390 calories, Fat 18g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 347mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE-HAZELNUT PUDDING



Chocolate-Hazelnut Pudding image

Provided by Lesley Porcelli

Categories     Chocolate     Dairy     Dessert     Kid-Friendly     Chill     Healthy     Hazelnut     Self     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

2 tablespoon cornstarch
2 cups 2 percent milk
3 ounces gianduja (hazelnut-flavored dark chocolate), broken into small pieces
2 tablespoon sugar
1/8 teaspoon salt

Steps:

  • Stir cornstarch with 1/2 cup of the milk in a bowl until cornstarch completely dissolves. Heat remaining 1 1/2 cups milk, chocolate, sugar and salt in a small saucepan over medium-low heat, whisking occasionally, until chocolate melts. Raise heat to medium; cook, whisking occasionally, until almost boiling (steam will rise from the surface). Stir cornstarch-milk mixture again until smooth; add to saucepan in a thin stream, constantly whisking. Bring pudding to a simmer, continuing to whisk. Simmer, constantly whisking, 1 1/2 minutes more. Pour pudding into a bowl or four 5-ounce cups; press plastic wrap against the surface of pudding to prevent a skin from forming. Refrigerate at least 2 hours. Serve cold.

CHOCOLATE-HAZELNUT RICE PUDDING



Chocolate-Hazelnut Rice Pudding image

I cut this recipe out of a magazine a loooong time ago but haven't tried it yet. Since I couldn't find anything like it on here I thought I'd put it here for safe keeping... I'll update when I've tried it! I mean, really, how can chocolate and hazelnut in one dessert be bad??? Let me know how you like it if you get to try it before me ;^)

Provided by Hollyism

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons cocoa powder
1/2 cup plus 2 tablespoons sugar
1 pinch coarse salt
5 cups skim milk
1 tablespoon unsalted butter
1 cup arborio rice (or other short-grain white rice)
1/4 cup Frangelico
2 ounces bittersweet chocolate, chopped
1/4 cup plus 2 tablespoons plain nonfat yogurt, preferably Greek-style
1/2 cup toasted hazelnuts
1 tablespoon egg white, lightly beaten
4 teaspoons sugar

Steps:

  • Make the pudding: Whisk together cocoa powder, sugar, salt, and milk in a medium saucepan over medium heat. Bring to a simmer; remove from heat.
  • Melt butter in a medium saucepan over medium heat. Add rice; cook, stirring constantly, until edges are translucent, 1 to 2 minutes. Add hot milk mixture; bring to a simmer, stirring occasionally. Reduce heat; simmer gently, stirring occasionally, until rice is tender and has absorbed most of the liquid, about 30 minutes.
  • Remove from heat. Add Frangelico and chocolate; stir until chocolate has melted. Pour into a bowl. Refrigerate until cold, about 2 hours. Stir in 1/4 cup yogurt.
  • Preheat oven to 300 degrees. Make the hazelnut crunch: Toss together nuts, egg white, and sugar. Spread on a rimmed baking sheet lined with a nonstick baking mat. Bake, stirring often, until nuts are golden and dry, about 15 minutes. Let cool completely on sheet on a wire rack.
  • Divide pudding among bowls. Top with hazelnut crunch and remaining yogurt.

Nutrition Facts : Calories 377.5, Fat 9.7, SaturatedFat 2.2, Cholesterol 9.4, Sodium 153.8, Carbohydrate 61, Fiber 2.6, Sugar 20.8, Protein 13.2

CHOCOLATE RICE PUDDING



Chocolate Rice Pudding image

A very quick and creamy dessert that can be made with leftover rice from last night's dinner.

Provided by Dannielle Lalonde

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 40m

Yield 6

Number Of Ingredients 8

¾ cup uncooked white rice
1 ¼ cups water
1 ½ cups milk
⅓ cup white sugar
1 teaspoon vanilla extract
⅓ cup raisins
1 tablespoon butter
2 tablespoons unsweetened cocoa

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is a good choice.
  • Toast the hazelnuts before using them. This will bring out their flavor and make them more fragrant.
  • If you don't have a rice cooker, you can cook the rice in a saucepan on the stovetop. Just bring the rice, water, and salt to a boil, then reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender and all the liquid has been absorbed.
  • If you want a thicker pudding, use less milk. If you want a thinner pudding, use more milk.
  • Serve the pudding warm or cold. If you're serving it cold, chill it in the refrigerator for at least 2 hours before serving.

Conclusion:

This chocolate hazelnut rice pudding is a delicious and easy-to-make dessert that's perfect for any occasion. It's creamy, chocolatey, and nutty, with a hint of cinnamon. It's also a good source of fiber and protein. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed.

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