Chocolate-Hazelnut Pudding

• 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

1. Whisk sugar, egg yolks, cornstarch and salt in large bowl to blend.
2. Gradually whisk in 3/4 cup half and half.
3. Bring 1 1/4 cups half and half to simmer in heavy medium saucepan.
4. Gradually whisk hot half and half into egg mixture; return mixture to saucepan.
5. Whisk over medium-low heat until pudding thickens and comes to boil, about 5 minutes.
6. Boil 1 minute longer, whisking constantly.
7. Remove pudding from heat.
8. Add chocolate, Frangelico and vanilla; whisk until chocolate melts and pudding is smooth.
9. Divide among six 3/4-cup custard cups.
10. Sprinkle hazelnuts over puddings.
11. Refrigerate until cold, about 2 hours.
12. (Can be made 1 day ahead.
13. Cover; keep chilled.)
14. Spoon whipped cream atop puddings, if desired.
15. Serve with ladyfingers.

sugar, egg yolks, cornstarch, salt, bittersweet, frangelico, vanilla, hazelnuts, cream, crisp ladyfingers

Taken from www.epicurious.com/recipes/food/views/chocolate-hazelnut-pudding-4672 (may not work)