Chocolate-Hazelnut Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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.
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