Chocolate and Hazelnut Puddings

Put the milk and cream in a medium saucepan and bring to just below the boil.

Remove from the heat and add the chocolate, vanilla and hazelnuts. Let sit for 5 minutes then stir to combine. Cool then refrigerate for at least 2 hours but preferably overnight to infuse the flavours.

Strain the mixture and discard the nuts.

Beat the egg yolks, sugar and cornflour until pale and thick. Add ½ a cup of the chocolate mixture and whisk to combine, then whisk in the remaining chocolate.

Tip into a saucepan over a very low heat and stir constantly until thickened, about 15 minutes. At no stage must the custard come to the boil otherwise it will curdle.

Pour into serving dishes and cover with plastic wrap. Refrigerate for several hours or overnight if possible.

To serve: Serve chilled, topped with a dollop of whipped cream and chopped hazelnuts. Makes 8 small servings