¼ cup (60 mL) cornstarch
½ cup (125 mL) sugar
3 cup (750 mL) milk
½ cup (125 mL) chocolate hazelnut spread, preferably Nutella
3 oz (90 g) unsweetened chocolate, chopped
1 tsp (5 mL) vanilla
½ cup (125 mL) whipping cream
¼ cup (60 mL) hazelnuts, chopped
1. Stir cornstarch with sugar and salt in a medium heavy-bottomed saucepan. Gradually whisk in milk. Place pan over medium-low heat and cook, stirring or whisking often until mixture will coat the back of a spoon, about 10 min. Do not let it come to a boil.
2. Add chocolate hazelnut spread, chopped chocolate and vanilla to milk mixture. Cook, stirring constantly until chocolate has melted and mixture is smooth, about 2 min. Remove from heat.
3. Divide pudding into individual ramekins or into an 8-inch baking dish. Refrigerate until chilled through, 2 to 3 hrs or overnight.
4. Whip cream in a medium bowl until soft peaks form. Spoon cream over puddings and garnish with chopped hazelnuts.