Chocolate-Hazelnut Pudding

Name: Chocolate-Hazelnut Pudding
Ingredients: 1/3 cup sugar; 4 large egg yolks; 1 tablespoon cornstarch; 1/4 teaspoon salt; 2 cups half and half; 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 3 tablespoons Frangelico (hazelnut liqueur) or amaretto; 1 teaspoon vanilla extract; 1/2 cup hazelnuts, toasted, chopped; Unsweetened whipped cream (optional); 6 crisp ladyfingers

11 ingredients

15 steps

Ingredients

1/3 cup sugar
4 large egg yolks
1 tablespoon cornstarch
1/4 teaspoon salt
2 cups half and half
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons Frangelico (hazelnut liqueur) or amaretto
1 teaspoon vanilla extract
1/2 cup hazelnuts, toasted, chopped
Unsweetened whipped cream (optional)
6 crisp ladyfingers

Directions

1

Whisk sugar, egg yolks, cornstarch and salt in large bowl to blend.
2

Gradually whisk in 3/4 cup half and half.
3

Bring 1 1/4 cups half and half to simmer in heavy medium saucepan.
4

Gradually whisk hot half and half into egg mixture; return mixture to saucepan.
5

Whisk over medium-low heat until pudding thickens and comes to boil, about 5 minutes.
6

Boil 1 minute longer, whisking constantly.
7

Remove pudding from heat.
8

Add chocolate, Frangelico and vanilla; whisk until chocolate melts and pudding is smooth.
9

Divide among six 3/4-cup custard cups.
10

Sprinkle hazelnuts over puddings.
11

Refrigerate until cold, about 2 hours.
12

(Can be made 1 day ahead.
13

Cover; keep chilled.)
14

Spoon whipped cream atop puddings, if desired.
15

Serve with ladyfingers.