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Recipe Ingredients

  • 4 large eggs yolks
  • 4 tablespoons sugar
  • 2 cups heavy cream
  • ¼ cup hazelnut spread
  • 2 cups bittersweet chocolate, melted
  • 1 teaspoon vanilla extract

Recipe Directions

  • In a saucepan, whisk together eggs, ½ the sugar, and ¾ cup heavy cream.
  • Cook over a medium-low heat, stirring approximately 3-4 minutes, but don’t allow to boil.
  • Remove from heat, whisk in melted chocolate, hazelnut spread, and vanilla,
  • Strain into bowl and chill.
  • With an electric mixer, beat remaining 1 ¼ cups heavy cream and the remaining sugar.
  • Whip until still peaks form.
  • Stir in 1/3 of whipped chocolate into cooled custard mixture, then fold in the rest with a rubber spatula.
  • Spoon into dishes, chill, covered for at least one hour.
  • While you’re waiting for it to chill, enjoy your favorite Michael Angelo’s Italian entrée!

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