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Budino al Cioccolato e Nocciola
Chocolate Hazelnut Pudding
(Budino al Cioccolato e Nocciola)
 
 
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 (optional)
 
Directions:
 
Whisk sugar, egg yolks, cornstarch and salt in large bowl to blend.

Gradually whisk in 3/4 cup of half and half.

Bring 1 and 1/4 cups of 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.

Remove pudding from heat.

Add chocolate, Frangelico liqueur 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.)

Spoon whipped cream atop puddings, if desired. Serve with ladyfingers, if desired. Serves 6.
 
That's it!
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