Add the cottage cheese, liquid sweetener, and cocoa powder to a blender or food processor. Blend until completely smooth and creamy.
Transfer the chocolate mixture to a bowl and fold in the chopped hazelnuts and puffed rice.
Divide the pudding between two serving glasses or bowls. Top with some more chopped nuts and puffed rice to garnish. Enjoy immediately for a softer texture, or chill in the fridge for 30–60 minutes for a thicker, richer pudding.
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Notes
TIPS & NOTES:
Blend well for the creamiest texture – a good blender makes all the difference.
Fold in nuts and puffed rice gently to keep them crunchy.
Chill for 30–60 minutes if you prefer a thicker, mousse-like pudding.
For extra indulgence, drizzle with melted dark chocolate before serving.
Swap puffed rice for granola or crushed biscuits if you’d like a different crunch.
MEASUREMENTS:I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your pudding will come out perfectly.
MORE INFO:Read the blog post before making this Ferrero Rocher Pudding for extra tips, ingredient substitutions and storage instructions.
NUTRITIONAL INFO:These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki