Nutella Budino


This is a collaborative recipe between Executive Chef Jeremy Voytish and Pastry Chef Nicole Batis at Lidia's Pittsburgh. At the time of its creation we were working with hazelnuts and then wanted to create a fun dessert using a familiar house-hold item that also uses hazelnuts, Nutella. This particular dessert was created for use in one of our regularly scheduled hands on cooking classes.

1 qt. cream
¾ c. sugar
1 t. salt
10 oz. dark chocolate
5 oz. unsweetened chocolate
24 oz. Nutella
12 yolks
4 eggs
1 qt. milk


Heat cream, sugar, and salt. Pour ¾ of hot cream over chocolates and ¼ of hot cream over Nutella.

Whisk together until smooth, combine in large bowl.

Add yolks, eggs to mixture and strain over large bowl containing the 1 qt. milk.

Pour into ramekins, Fill pan with water to halfway up the ramekins. Bake 300 degrees until barely set, there should be a slight jiggle.