1 large egg
2 egg yolks
6 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, softened
1 teaspoon Madagascar Vanilla Extract
2 ½ cups whole milk
½ cup heavy cream
⅓ cup Dark Brown Sugar, packed
2 tablespoons Dark Cocoa Powder
2 tablespoons cornstarch
¼ teaspoon salt
1 ½ teaspoons Hazelnut Flavoring
Chopped Hazelnuts, for garnish
Crack egg into a small heatproof bowl. Add separated yolks and whisk to combine.
Place butter, Madagascar vanilla extract, and chopped chocolate into the bowl of a food processor or blender, but don’t process yet.
Add cream, milk, cocoa, cornstarch, brown sugar, and salt to a medium pot; whisk until smooth. Bring mixture to a rolling boil, whisking constantly. Let bubble for 1-2 minutes to allow cornstarch to activate. Once mixture starts to thicken, immediately remove from heat.
Add a small amount of the hot mixture to the eggs, whisking constantly to prevent curdling. Pour egg mixture into pot with the remaining cornstarch mixture. Place pot over low heat, whisking constantly, until the mixture reaches a low simmer. Immediately pour mixture into the blender or food processor, and process until the pudding is quite smooth. Add the hazelnut flavoring and pulse a few times to combine.
Pour the pudding into individual bowls (about a cup per serving) and cover with plastic wrap; refrigerate for at least 4 hours. Garnish with chopped hazelnuts before serving. Pudding can be made up to 3 days ahead of time.