This recipe came about as a result of being out of peanut butter…let’s just say I’m glad I dropped the ball on stockpiling the PB 😉 This Nutella pudding didn’t last long in our house and there weren’t any leftovers.
CAUTION: This isn’t a recipe for those who “kinda” like Nutella – it’s for those of us who eat it straight out of the container with a spoon. Nutella is an awesome substitute in recipes where you don’t mind some chocolate flavor (who would mind that??). Whipped cream dolloped right on top before serving takes this recipe over the edge, and actually cuts back just a bit on the sweetness of the pudding. Make this a few hours before you dive in, as you’ll need to let it firm up and get cold in the fridge first.
This recipe also is a great way to use up egg yolks if you *ahem* have a macaron-making addiction (see http://www.weirdlittlefrenchcookie.com/recipe/easy-strawberry-macarons/ 🙂 Enjoy! – Tiffany