Chocolate-hazelnut pudding has been on my mind since I tasted it at Trattoria Luca in Charleston, SC. Epicurious.com posted a recipe from Self magazine. It was simple, with few ingredients, but one of the ingredients was gianduja (hazelnut-flavored dark chocolate). In our small East Carolina town, there was no possibility of finding such sophisticated chocolate.
The recipe below is my adaptation, using the ingredients in my pantry, and hopefully, yours. The pudding is silky smooth and creamy with a mild hazelnut flavor hiding under the chocolate. You can certainly dress this up with some lightly sweetened, whipped heavy cream that’s spiked with hazelnut liqueur. You could even shave some dark chocolate or chopped toasted hazelnuts over the cream. I chose to eat the pudding as is and savor every sweet, delicious mouthful.
|Chocolate-Hazelnut Pudding |
Adapted from epicurious.com and Self Magazine, July 2007
Rating: 9.5 out of 10
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|INGREDIENTS: 4 Tbsp. cornstarch |
2 cups fat-free half and half (or milk), divided
1/4 cup Nutella
2-1/2 oz. good-quality bittersweet chocolate, chopped (I used Callebaut)
2 Tbsp. hazelnut liqueur
1/8 tsp. fine sea salt
2 tsp. sugar
Whisk cornstarch with 1/2 cup half and half in small bowl till cornstarch is smooth. In small saucepan, heat remaining half and half on medium till it steams. Stir in Nutella and chocolate; remove from heat and stir till chocolate is melted and smooth. Whisk in cornstarch slurry, liqueur, salt and sugar. Return to medium heat and cook till thickened, about 5 minutes. Divide pudding evenly among 4 custard cups; press waxed paper or plastic wrap onto surface of pudding to prevent a skin from forming. Refrigerate till cold, several hours…. that is, if you can wait that long. I started eating it right away.