Chocolate and Hazelnut Puddings

, from Issue #46.
Photography by Aaron McLean.
Chocolate and Hazelnut Puddings

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.


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


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