When I was talking with one of my foodie buddies in Indonesia about making this pudding, she was asking if this one is the bule or Asian version. FYI, bule means Caucasian in Indonesian slang term :). I told her that I made the bule one. Asian puddings have jelly texture and are usually added with agar agar or konyaku jelly powder.
Hazelnut Chocolate Pudding
3/8 cup raw cane sugar
1/4 cup cocoa powder
1 tablespoon cornstarch
3 cups hazelnut milk
4 egg yolks
3 oz (85 g) dark chocolate, finely chopped
1 oz (28 g) hazelnuts
1 teaspoon vanilla powder
1 tablespoon butter
Spread the nuts on a baking sheet, toast hazenuts in a 350ºF (180ºC) oven, stirring a few times, for 10 to 15 minutes, until the hazelnuts are browned. Finely chopped.
In a bowl, sift together sugar, cornstarch and cocoa powder. Whisk in 1/2 cup of the hazelnut milk until smooth. Whisk in egg yolks; set aside.
In a saucepan, bring remaining hazelnut milk just to boil. Please do not over-boil. Whisk into cocoa powder mixture. Return to saucepan; cook over medium heat; whisking constantly, for 5 to 7 minutes or until boilin and thickened.
Strain into bowl. Whisk in dark chocolate, chopped toasted hazelnuts, butter, and vanilla powder. Place plastic wrap directly on surface; let cool for 45 minutes. Make-a head: refrigerate for up to 24 hours.
– Serving suggestion: place in by using cake decorating bag and your favorite tip to get prettier shape.
– You can substitute the hazelnut milk with regular milk and add organic natural hazelnut extract or frangelico for you who can consume alcohol.