Chocolate-Hazelnut Rice Pudding

Directions

1. 1
   Make the pudding: Whisk together cocoa powder, sugar, salt, and milk in a medium saucepan over medium heat.
2. 2
   Bring to a simmer; remove from heat.
3. 3
   Melt butter in a medium saucepan over medium heat.
4. 4
   Add rice; cook, stirring constantly, until edges are translucent, 1 to 2 minutes.
5. 5
   Add hot milk mixture; bring to a simmer, stirring occasionally.
6. 6
   Reduce heat; simmer gently, stirring occasionally, until rice is tender and has absorbed most of the liquid, about 30 minutes.
7. 7
   Remove from heat.
8. 8
   Add Frangelico and chocolate; stir until chocolate has melted.
9. 9
   Pour into a bowl.
10. 10
    Refrigerate until cold, about 2 hours.
11. 11
    Stir in 1/4 cup yogurt.
12. 12
    Preheat oven to 300 degrees.
13. 13
    Make the hazelnut crunch: Toss together nuts, egg white, and sugar.
14. 14
    Spread on a rimmed baking sheet lined with a nonstick baking mat.
15. 15
    Bake, stirring often, until nuts are golden and dry, about 15 minutes.
16. 16
    Let cool completely on sheet on a wire rack.
17. 17
    Divide pudding among bowls.
18. 18
    Top with hazelnut crunch and remaining yogurt.