Chocolate and Hazelnut Puddings
Photography Aaron McLean.
If you’re not a big fan of nuts, they can easily be left out, however I recommend using a dark chocolate if you do.
INGREDIENTS
2 cups milk
1 cup cream
100 grams dark or milk chocolate, chopped
1 teaspoon vanilla extract
1 cup hazelnuts, roasted and coarsely chopped
5 egg yolks
½ cup caster sugar
2½ tablespoons cornflour
To serve
softly whipped cream
extra roasted hazelnuts, roughly chopped
METHOD
Put the milk and cream in a medium saucepan and bring to just below the boil.
Remove from the heat and add the chocolate, vanilla and hazelnuts. Let sit for 5 minutes then stir to combine. Cool then refrigerate for at least 2 hours but preferably overnight to infuse the flavours.
Strain the mixture and discard the nuts.
Beat the egg yolks, sugar and cornflour until pale and thick. Add ½ a cup of the chocolate mixture and whisk to combine, then whisk in the remaining chocolate.
Tip into a saucepan over a very low heat and stir constantly until thickened, about 15 minutes. At no stage must the custard come to the boil otherwise it will curdle.
Pour into serving dishes and cover with plastic wrap. Refrigerate for several hours or overnight if possible.
To serve: Serve chilled, topped with a dollop of whipped cream and chopped hazelnuts. Makes 8 small servings
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.