Chocolate and Hazelnut Delight
Monday, February 22, 2010 at 04:31PM 
Tomorrow is going to be a truly exciting day as I am off to Sainsbury’s Head Office in London to take part in an Intolerance Friendly Dinner Party. Hurrah. The good people at Sainsbury’s have invited me along to get involved in a little allergy friendly cooking, eating and chatting – three of my favourite things in life! I look forward to learning some great tips and tricks that I can share on my blog and hope to give a full recap later in the week. In the meantime, why not get down to your local Sainsbury’s and have a look at their allergy friendly aisle and products, stock up on a few essential ingredients, and have a crack at making my Chocolate and Hazelnut Delight.
For me, this pudding is a true return to childhood. Being little seems to give you free reign to be overly familiar with every type of chocolate based, goopy pudding on the planet - and quite rightly too, as it is near impossible to pull off a chocolate smeared face when you are anywhere over the age of eight. This particular pudding is my nod to all things chocolaty and delightful. I cannot pretend that it is particular refined, nor can I give it any airs and graces, but what I can do is tell you that it is utterly delicious; sweet and smooth, nutty and rich, it is a delight to eat and looks oh so tempting when set in to individual pots, or in this case, flower like tea cups.
I have used hazelnut milk to make this particular pudding but it works equally well if you replace it with almond milk - although I should add that I wouldn’t recommend using rice milk for this recipe, it is just not thick enough to produce the right texture of pudding. I have also added some roasted, crushed hazelnuts to scatter over the tops of the puddings - more for presentation than necessity - and you may find that children may prefer them without. Either way, for a sweet way to end a meal, enjoy my Chocolate and Hazelnut Delights.
CHOCOLATE & HAZELNUT DELIGHT
Serves 8 - 10
1 ¾ pints of hazelnut milk
100g granulated sugar
60g dairy free butter replacement (Pure Sunflower Spread)
4 tbsp cornflour
4 tbsp cocoa powder
A few roasted, crushed hazelnuts for scattering
Pour 1 ½ pints of the hazelnut milk in to a large saucepan and very gently bring to the boil. Meanwhile, mix together the cocoa powder and cornflour in a bowl and pour in the remaining hazelnut milk (100ml) and mix together until you have a smooth, glossy paste, ensuring that there are no lumps.
Spoon the chocolate paste into the milk and whisk together until fully amalgamated. Slowly bring the milk back to the boil, whisking constantly as you go, and then continue to whisk for a further minute.
Turn the heat down to its lowest setting and add the butter replacement and sugar to the mixture. Whisk constantly for the next 3 minutes, ensuring that the sugar and butter become fully combined and that you have a glossy, smooth mixture.
Pour in to individual ramekins, or serving dishes of your choice, and allow to come to room temperature. Once cooled, cover and place in the fridge for a minimum of 6 hours or until fully set – I would recommend leaving them overnight. Serve sprinkled with a few crushed hazelnuts or a light grating of dark chocolate.
Reader Comments (10)
this looks gorgeous. i love the teacups and saucers!! see you tonight :)
Thanks Molly, I love a bit of chocolate nostalgia.
this looks delicious and will satisfy all of my pudding needs!
thanks
Hey Intolerant Gourmet!
Congratulations on the 'little blog' nomination and also the acknowledgement from Sainsbury's.
Really glad to hear all the good news!
Matt in the hat xx
Hey Louis
thanks so much for your comments, glad you like it!
Matt in the Hat!
Really glad to hear from you, thanks so much. Hope all is well with you, if you weren't so far away I could send you some cake!
Stay in touch.
xx
OH MY GOD..... can not stop eating them, fabulous taste and loving the combination of tastes.
Hi, I have ordered your book from Amazon and look forward to its arrival. I would love to make your chocolate and hazelnut delight but I'm finding it impossible to find the Hazlenut milk dispite your suggested links! :(
Is there an alternative?
p.s I love the holy granola and have it every morning!
Eileen.
Hi Eileen
Thanks for getting the book, hope you enjoy it. Sorry you can't find the hazelnut milk. I would use Almond Milk instead or if you can't get that then Oat milk should work. Rice milk is too thin unfortunately.
Hope this helps and so glad you like the granola :)
Pippa
OK fab, thanks I will give it a try. Good luck with your book sales.