1/4 cup sugar
1/4 cup unsweetened cocoa
2½ tbsp. cornstarch
1/4 tsp. salt
2 large eggs
2 cups milk
1/4 cup Frangelico
1/2 tsp. vanilla
3oz. bittersweet chocolate, chopped
2 cups frozen whipped topping, thawed
2 tbsp. chopped hazelnuts, toasted
Combine the sugar, cocoa, cornstarch, salt, and eggs in a medium bowl, stirring
well with a whisk.
Heat milk over medium-high heat in a small, heavy saucepan to 180° or until
tiny bubbles form around edge (do not boil). Gradually add hot milk to
sugar mixture, stirring constantly with a whisk. Place the milk mixture in
pan, and cook over medium heat until very thick and bubbly (about 5 minutes),
stirring constantly. Spoon mixture into a medium bowl, and add
liqueur, vanilla, and chocolate, stirring until chocolate melts. Place bowl
in a large ice-filled bowl for 15 minutes or until mixture is cool,
stirring occasionally.
Remove bowl from ice. Gently fold in one-third of whipped topping. Fold in
remaining topping. Cover and chill at least 3 hours. Sprinkle with hazelnuts.
6 servings
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