Slow Cooker Chocolate Hazelnut Pudding recipe

This dreamy slow cooker chocolate hazelnut pudding creates its own luscious sauce as it gently cooks. Moist chocolate cake meets gooey hazelnut-chocolate center for a warm, fudgy treat that’s incredibly easy to make. Perfect for cozy nights, it fills your home with heavenly aromas without turning on the oven.

Why You’ll Love This recipe:

You’ll fall head over heels for this recipe because it’s virtually foolproof — just mix, layer, and let your slow cooker do all the work while you relax. The magic happens as the batter transforms into a tender chocolate cake topped with a silky, self-made hazelnut-chocolate sauce that stays warm and gooey for hours.

It’s decadently rich yet surprisingly simple, using pantry staples plus that addictive chocolate-hazelnut spread everyone loves. No water bath, no precise timing like oven baking, and minimal cleanup.

It’s perfect for potlucks, family gatherings, or when you crave something indulgent but don’t want to fuss. The nutty depth elevates classic chocolate pudding to gourmet status, and it pairs beautifully with ice cream or cream for an extra-special finish. Once you try it, it’ll become your go-to lazy dessert!

Yield: 8 servings

Slow Cooker Chocolate Hazelnut Pudding recipe

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Gooey slow cooker chocolate hazelnut pudding with self-saucing magic — rich, nutty, effortless dessert perfection.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 10 minutes

Total Time 3 hours 25 minutes

Ingredients

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk
• ¼ cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• ½ cup chopped hazelnuts
• ¾ cup chocolate hazelnut spread (Nutella or similar), divided
• ½ cup packed brown sugar
• ¼ cup unsweetened cocoa powder (for topping)
• 1¾ cups boiling water
• Optional: extra chopped hazelnuts and vanilla ice cream for serving

Instructions

1. Grab your slow cooker (4–6 quart size works best) and give it a generous spray of cooking oil or line it with a slow cooker liner — this makes life so much easier later!
2. In a medium bowl, whisk together the flour, granulated sugar, ¼ cup cocoa powder, baking powder, and salt — it’s your dry team ready to shine.
3. Pour in the milk, vegetable oil, and vanilla extract, then stir everything until you’ve got a thick, smooth batter — no lumps allowed, we want perfection!
4. Fold in the chopped hazelnuts and about ¼ cup of the chocolate hazelnut spread — this adds those irresistible nutty pockets of joy.
5. Spread this gorgeous batter evenly across the bottom of your prepared slow cooker — use a spatula to make it nice and level.
6. Now for the fun part: drop spoonfuls of the remaining chocolate hazelnut spread all over the batter — don’t worry about perfection!
7. Take a butter knife and gently swirl the spread into the batter for a beautiful marbled effect — it’s going to be stunning.
8. Sprinkle the brown sugar and extra ¼ cup cocoa powder evenly over the top — this is what creates that dreamy sauce magic.
9. Carefully pour the boiling water over everything (yes, all of it!) — don’t stir! Just let it sit on top like a warm blanket.
10. Pop the lid on, set your slow cooker to LOW, and cook for 2½–3 hours until the edges are set and the top looks cakey with bubbly sauce underneath. Scoop into bowls while warm, add ice cream if you’re feeling extra spoiled, and enjoy every gooey bite!

Notes

This is a self-saucing pudding, so the "pudding" is the sauce that forms underneath — serve with a big spoon to get both cake and sauce in every bite. Cooking time varies slightly depending on your slow cooker model, so start checking at 2½ hours.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 605Total Fat 27gSaturated Fat 8gUnsaturated Fat 18gCholesterol 1mgSodium 244mgCarbohydrates 83gFiber 7gSugar 44gProtein 10g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Use a 4- to 6-quart slow cooker for best results — too small and it may overflow, too large and it cooks unevenly.
• Line the slow cooker with a slow cooker liner or spray generously with oil to prevent sticking and make cleanup effortless.
• Don’t lift the lid too often during cooking — it releases heat and extends cooking time.
• Check doneness around the minimum time; the edges should be set while the center remains slightly jiggly with bubbling sauce underneath.
• For extra hazelnut flavor, toast the chopped hazelnuts lightly before folding them in.
• Serve straight from the slow cooker on the “warm” setting to keep it gooey for up to 2 hours.

Ingredients Notes:

Chocolate hazelnut spread (like Nutella) is the star — it brings intense nutty-chocolate flavor and creates the self-saucing magic. Use a good-quality one for the best taste. All-purpose flour provides structure, while unsweetened cocoa powder deepens the chocolate without added sweetness.

Brown sugar adds moisture and a subtle caramel note that pairs perfectly with hazelnuts. Baking powder ensures a light rise in the slow environment. Milk and oil keep the cake tender, and vanilla enhances all the flavors. Chopped hazelnuts give crunch and reinforce the nutty theme — raw or roasted both work, though roasted adds more depth. Boiling water poured over the top is the key trick that forms the pudding sauce as it bakes slowly.

Variations and Substitutions:

For a nut-free version, swap chocolate hazelnut spread for chocolate spread or peanut butter (if nuts are okay) and omit chopped hazelnuts — use chocolate chips instead for texture. Make it gluten-free by using a 1:1 gluten-free flour blend and checking that your baking powder and spread are GF.

For a mocha twist, add 1–2 tsp instant espresso powder to the batter. Use almond milk or oat milk for a dairy-free option (full-fat canned coconut milk works too for richness). If you love extra indulgence, fold in ½ cup chocolate chips or white chocolate chunks.

Substitute half the hazelnuts with toasted pecans or walnuts for a different nut profile. For a spicier kick, add a pinch of cinnamon or chili powder to evoke Mexican chocolate vibes.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30–60 seconds or in the slow cooker on low until warmed through. It can also be frozen for up to 2 months — portion into containers, thaw overnight in the fridge, and reheat gently. The sauce may thicken when chilled, but it loosens beautifully upon reheating.

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