Chocolate Hazelnut Matcha Pudding
This Chocolate Hazelnut Matcha Pudding is the best dessert ever. It has a creamy, earthy matcha pudding on top of a thick, smooth chocolate hazelnut ganache.
It has the perfect mix of bitter matcha, rich chocolate, and nutty sweetness, so every spoonful is a treat.
This recipe is for you if you love matcha lattes and want to make a dessert that you can eat with a spoon.
The pudding is smooth and creamy, and the ganache layer provides a rich flavor that melts in your tongue. Making it is simple, and it’s great for getting ready ahead of time. Just chill and enjoy!
Things You Will Need
For the ganache with chocolate and hazelnuts:
- 4 ounces of dark chocolate, cut up (or high-quality chocolate chips)
- ½ cup of heavy cream (or full-fat coconut milk if you don’t want dairy)
To make the Matcha Pudding:
- 1 cup of whole milk (or any other kind of milk you like)
- 1 cup of heavy cream (or half-and-half for a less rich variation)
- ¼ cup of maple syrup (or honey, agave, or granulated sugar)
- Three tablespoons of cornstarch (or arrowroot or tapioca starch)
- A little bit of salt
- 2 teaspoons of matcha powder (for the greatest flavor, choose a high-quality brand)
- 1 tsp of vanilla extract
Toppings (not required, but tasty!):
- Hazelnuts that have been chopped
- Dark chocolate that has been shaved
- More matcha sprinkling
Things You Will Need:
- A small saucepan
- A medium-sized pot
- A whisk and a mixing bowl that can handle heat
- Spoons and cups for measuring
- A fine-mesh sieve (for matcha)
- Four tiny jars or ramekins
How to Make Pudding with Chocolate Hazelnuts and Matcha
- Make the layer of ganache
Put the heavy cream in a small pot and heat it until it starts to steam. Don’t allow it boil. Take off the heat and stir in the chopped dark chocolate until the mixture is smooth and shiny. - Split the Ganache
Pour the ganache evenly into four tiny jars or ramekins. Put them in the freezer for 15 to 20 minutes to harden. - Get the Matcha Pudding Mixture ready
Mix the milk, heavy cream, maple syrup, cornstarch, salt, and matcha powder in a medium saucepan until smooth.
- Make the pudding
Put the pot on medium heat and whisk it constantly for about 5 to 7 minutes, or until the mixture thickens. Take off the heat and stir in the vanilla extract once the mixture has thickened. - Put the pudding together
Once the pudding has cooled a little, pour it evenly over the solidified ganache layer in the jars. Use a spoon to smooth down the tops. - Cool and serve
For the best texture, cover the jars and put them in the fridge for at least four hours (or overnight). Before serving, sprinkle chopped hazelnuts, shaved chocolate, or matcha on top.
Tips for Making the Best Pudding
- To keep the matcha from clumping, sift it first. The first step to making a smooth pudding is to mix the ingredients well.
- Don’t omit the stage of cooling. For the greatest texture, the pudding has to sit and thicken.
- To keep lumps from forming, whisk the whole time you’re cooking. The secret is to go slow and low!
- Use chocolate and matcha that are of high quality. This simple dish really brings out the flavors, so use the best ones!
Changes and substitutions
- ✨ No dairy? Instead of cream, use full-fat coconut milk. Instead of ordinary milk, use almond or oat milk.
- ✨ No cornstarch? Instead, use arrowroot or tapioca starch.
- ✨ More chocolatey? Put an extra ounce of dark chocolate on top of the ganache layer.
- ✨ Do you like the taste of mild matcha? Cut back on the matcha to 1 teaspoon. How crunchy is it? On top, add some toasted hazelnuts or cocoa nibs.
Tips for making ahead
- The next day, this pudding tastes even better! For the finest taste and texture, chill overnight.
- In the fridge, they can last up to four days if stored in airtight containers.
- To keep a skin from forming, put plastic wrap right on top of the pudding.
Storing and using leftovers
- Put in sealed jars and keep in the fridge for up to four days.
- Press plastic wrap directly onto the pudding before sealing it to keep a skin from forming.
- Are you freezing? You may store it for up to a month. Just let it thaw in the fridge before you consume it.
Last Thoughts
This Chocolate Hazelnut Matcha Pudding has the right balance of rich, creamy, and elegant flavors. The rich chocolate ganache and the earthy matcha pudding go well together, making this dessert one to appreciate.
Give it a try and tell me how it went in the comments below! Have fun cooking! 🍫💚✨