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- Budino al Cioccolato e Nocciola
- (Chocolate Hazelnut Pudding)
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- Ingredients:
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- 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)
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- Directions:
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- 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.
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