Prep 45 mins
Cook 4 hrs
You can't really go wrong with chocolate and hazelnuts, you know? With Valentine's Day right around the corner, you can never have too many chocolate recipes lying around so you can make sweets for your sweeties...from NYT Magazine, 2/3/08
- 1 1⁄2 cups hazelnuts
- 6 tablespoons sugar
- 2 1⁄2 cups milk
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons butter, cubed
- 2 tablespoons Dutch-processed cocoa powder
- 2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1 large egg
- 2 large egg yolks
- 1 teaspoon Frangelico or 1 teaspoon vanilla
- Heat the oven to 300 degrees. Spread the hazelnuts on a baking sheet and toast them in the oven until golden brown, about 15 minutes. Immediately rub the hazelnuts between the folds of a clean kitchen towel to remove their skins, then transfer them to a food processor along with 2 T of the sugar. Pulse until finally chopped. Wipe the food processor clean.
- In a medium saucepan, bring 2 1/4 cups of the milk and the nut mixture to a boil. Remove from heat and let stand for 5 minutes. Melt the chocolate and the butter in a small saucepan and keep warm.
- In the food processor, blend the cocoa powder, cornstarch and salt and transfer it to a bowl. Blend the egg, the yolks and the remaining 4 T of sugar for 1 minute. Add the remaining 1/4 cup milk and pulse to blend, then add the cocoa mixture and pulse again. Leave the mixture in the food processor.
- Strain the mild mixture through a fine-mesh sieve into a bowl, pressing firmly to extract the liquid. Discard the nuts. Wipe the saucepan clean.
- With the food processor running, add the hot hazelnut milk in a thin, steady stream. Return the mixture to the saucepan, set over medium-low heat and whisk without stopping, scraping the corners of the pan occasionally, until the pudding thickens, 5-7 minutes. (If the pudding clumps, do not panic. It will smooth out later.).
- Transfer the pudding minus any scorched bits to the processor. Pulse to blend. Add the melted chocolate and Frangelico, and pulse again. Pour the pudding into a 1-quart dish, press a sheet of parchment onto the pudding's surface and refrigerate for at least 4 hours.