Chocolate Hazelnut Oats Pudding
Chocolate Hazelnut Oats Pudding

Hello, I am Joana. Today, I’m gonna show you how to prepare chocolate hazelnut oats pudding recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Chocolate Hazelnut Oats Pudding Recipe

Chocolate Hazelnut Oats Pudding is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Chocolate Hazelnut Oats Pudding is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chocolate hazelnut oats pudding using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Hazelnut Oats Pudding:

  1. Make ready 2 cup whole milk
  2. Prepare 1/2 cup oat flour
  3. Prepare 2 tbsp dark unsweetened cocoa powder
  4. Prepare 1/4 cup dark chocolate (approx 4 oz)
  5. Prepare 3 tbsp sugar
  6. Prepare 1 tsp vanilla extract
  7. Get 1/4 cup hazelnut, toasted
  8. Make ready 1 tbsp butter
  9. Make ready pinch salt

Steps to make Chocolate Hazelnut Oats Pudding:

  1. In a pan, dry roast the oats for 2-3 minutes and grind to a smooth powder along with 2 tbsp roasted hazelnuts. Keep aside
  2. In a sauce pan, add the milk, dark chocolate, cocoa powder, sugar and bring to boil on medium flame. Whisk constantly while it comes to a boil.
  3. Then add the grounded oat and hazelnuts along with a pinch of salt on a low flame. stir continuously, until the pudding thickens (it takes approx 5-7 mins).
  4. Finally add the butter and vanilla extract. Mix well until the butter melts and turn off the flame.If there are any lumps in your pudding, straining it through a fine mesh sieve or it blend to a smooth pudding.
  5. Once the pudding cools down, transfer it to serving bowl and refrigerate for 2 hours. Garnish with some chocolate shaving and chopped hazelnuts before serving.

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