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1
Heat the oven to 300 degrees.
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2
Spread the hazelnuts on a baking sheet and toast them in the oven until golden brown, about 15 minutes.
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3
Immediately rub the hazelnuts between the folds of a clean kitchen towel to remove their skins, then transfer them to a food processor along with 2 T of the sugar.
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4
Pulse until finally chopped.
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5
Wipe the food processor clean.
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6
In a medium saucepan, bring 2 1/4 cups of the milk and the nut mixture to a boil.
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7
Remove from heat and let stand for 5 minutes.
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8
Melt the chocolate and the butter in a small saucepan and keep warm.
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9
In the food processor, blend the cocoa powder, cornstarch and salt and transfer it to a bowl.
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10
Blend the egg, the yolks and the remaining 4 T of sugar for 1 minute.
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11
Add the remaining 1/4 cup milk and pulse to blend, then add the cocoa mixture and pulse again.
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12
Leave the mixture in the food processor.
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13
Strain the mild mixture through a fine-mesh sieve into a bowl, pressing firmly to extract the liquid.
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14
Discard the nuts.
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15
Wipe the saucepan clean.
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16
With the food processor running, add the hot hazelnut milk in a thin, steady stream.
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17
Return the mixture to the saucepan, set over medium-low heat and whisk without stopping, scraping the corners of the pan occasionally, until the pudding thickens, 5-7 minutes.
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18
(If the pudding clumps, do not panic.
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19
It will smooth out later.
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20
).
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21
Transfer the pudding minus any scorched bits to the processor.
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22
Pulse to blend.
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23
Add the melted chocolate and Frangelico, and pulse again.
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24
Pour the pudding into a 1-quart dish, press a sheet of parchment onto the pudding's surface and refrigerate for at least 4 hours.
