Creamy Vanilla Pudding with Milk Chocolate and Hazelnut Topping

Roughly chop the fried hazelnuts or any other nuts you prefer. Toasting the nuts beforehand enhances their flavor, giving them a richer, nutty taste.
Assemble and Serve:
Once the pudding has chilled and set, drizzle the melted milk chocolate over the top of each serving. Sprinkle the chopped hazelnuts generously on top, followed by a garnish of coconut chips for an added crunch and tropical twist.
Serve immediately or return to the fridge until ready to enjoy.
Nutrition Facts (Per Serving):
Calories: 310 kcal
Protein: 5 g
Fat: 15 g
Carbohydrates: 39 g
Fiber: 2 g
Sugar: 25 g
Sodium: 50 mg
Note: Nutrition values are approximate and may vary depending on the specific ingredients and portion sizes used.

Frequently Asked Questions (FAQs):
Can I use a different type of milk?
Yes, you can substitute whole milk with low-fat milk, almond milk, or coconut milk for a dairy-free version. Keep in mind that the texture may vary slightly, and using alternative milks may affect the creaminess.
What can I use instead of hazelnuts?
If you don’t have hazelnuts on hand, you can use any other nuts like almonds, walnuts, or pecans. You can also opt for a nut-free option by using chocolate shavings or toasted coconut flakes.
Can I make this pudding in advance?
Absolutely! This pudding can be made 1-2 days ahead and stored in the fridge. Just cover it tightly with plastic wrap to prevent it from drying out or forming a skin.