- 0:15 Prep
- 0:05 Cook
- Makes 6
- Capable cooks
Dip your spoon into velvety chocolate studded with crunchy hazelnuts.
Ingredients
- 185ml (3/4 cup) pouring cream
- 2 tablespoons caster sugar
- 2 tablespoons cocoa powder, sifted
- 250ml (1 cup) milk
- 1 1/2 tablespoons cornflour
- 75g (1/4 cup) Nutella Hazelnut Spread
- 30g milk chocolate, finely chopped
- 30g dark chocolate, finely chopped
- 1 tablespoon Frangelico liqueur
- 75g (1/2 cup) roasted hazelnuts, coarsely chopped
Method
- Step 1Combine the cream, sugar, cocoa powder and half the milk in a saucepan over medium heat. Whisk the cornflour and remaining milk in a jug. Add to cream mixture. Stir for 3-5 minutes or until the mixture boils and thickens.
- Step 2Remove from heat. Stir in Nutella and combined chocolate until the chocolate melts. Stir in Frangelico and half the hazelnut. Spoon into six 125ml (1/2-cup) dishes. Cover the surface with plastic wrap to prevent a skin forming. Chill in the fridge for 3-4 hours or until set. Sprinkle with remaining hazelnuts.
- High fibre
- High protein
- Low sodium
- Lower gi
Nutrition
1605 kj
Energy
27g
Fat Total
11g
Saturated Fat
3g
Fibre
6g
Protein
38mg
Cholesterol
45.31mg
Sodium
23g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
For something a little quirky and different, place the puddings in different sized bowls and tea cups.
- Author: Kathy Knudsen
- Image credit: Hector Sanchez
- Publication: Australian Good Taste
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