Ingredients
- 2 Eggs
- 3/4 cup Sugar
- 2 tbsp Cornstarch
- 1 1/4 cups Heavy Cream
- 1 cup Milk
- 1 1/2 cups Bellino Cantuccini Biscotti, hand-crumbled, plus more for topping
- 1 bar Ferrara Dark Chocolate Bar, finely chopped
- 1/2 cup Hazelnuts, toasted, skinned and finely chopped
- 1/3 cup Cocoa Powder, sifted
Directions
Whisk the eggs and sugar in a large bowl, then add cornstarch and whisk until no lumps remain. In a medium saucepan over low heat, bring cream and milk to a simmer. Turn off the heat and slowly pour about 1 cup of the hot milk and cream into the bowl with eggs, whisking steadily to temper the eggs. Once blended, slowly pour tempered eggs back into saucepan of warm milk and cream mixture, whisking constantly. Place pan over medium-low heat, whisking steadily until the custard heats and thickens, making sure not to let it boil. Cook for 7-8 minutes, until thick, then remove from heat. To custard, add biscotti, chocolate, hazelnuts and cocoa powder, stirring continuously until the chocolate has melted and the ingredients are well mixed. Line a 9-inch pie plate with plastic wrap, leaving overhang on all edges. Pour custard into plate and cover with plastic wrap, pushing down so it is directly on top of pudding. Refrigerate until set, about 4 hours. To serve, invert onto a serving plate and cut into wedges. Top with additional crumbled biscotti and hazelnuts, if desired. Serves 6-8.
