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Choc-hazelnut budino

  • 6:15 Prep
  • 0:05 Cook
  • 6 Servings


  • 800ml thickened cream
  • 500g jar Nutella
  • 1 tablespoon hot water
  • 2 1/2 teaspoons gelatine powder
  • Whipped cream, to serve
  • Cocoa powder, to dust
  • Roasted hazelnuts, to serve


  • 1
    Stir cream and Nutella in a saucepan over medium heat for 3-4 minutes or until smooth.
  • 2
    Place the hot water in a small heatproof bowl and sprinkle with the gelatine. Place the bowl in a small saucepan and add enough boiling water to the pan to come halfway up the side of the bowl. Use a fork to whisk the gelatine mixture until the gelatine dissolves.
  • 3
    Stir the gelatine mixture into the Nutella mixture. Pour the mixture evenly among six 185ml (3/4-cup) capacity serving glasses. Place in the fridge for 6 hours or until set.
  • 4
    Top with a dollop of whipped cream and dust with cocoa powder. Serve with roasted hazelnuts.

Source: taste.com.au


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