Chocolate-Hazelnut Pudding

Chocolate-Hazelnut Pudding

Info

Rating
Calories
414.0
Protein
7.0
Sodium
155.0
Fat
24.0

Description

Gianduia, the classic Italian combination of hazelnuts and chocolate, is never more appropriate than in fall, when the hazelnuts are harvested throughout Piedmont. Here the mixture is showcased in a soft, simple pudding, spiked with hazelnut liqueur and sprinkled with toasted hazelnuts.

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. Gradually whisk in 3/4 cup half and half.
  2. Bring 1 1/4 cups half and half to simmer in heavy medium saucepan. Gradually whisk hot half and half into egg mixture; return mixture to saucepan. Whisk over medium-low heat until pudding thickens and comes to boil, about 5 minutes. Boil 1 minute longer, whisking constantly.
  3. Remove pudding from heat. Add chocolate, Frangelico and vanilla; whisk until chocolate melts and pudding is smooth. Divide among six 3/4-cup custard cups. Sprinkle hazelnuts over puddings. Refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
  4. Spoon whipped cream atop puddings, if desired. Serve with ladyfingers.

Tags

    Chocolate Dairy Nut Dessert Kid-Friendly Fall Chill Hazelnut Bon Appétit
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