1/4 c cocoa powder
1/2 c sugar
2 T cornstarch
1 c hazelnut belgian coffee
1 c whole milk
5 oz semi-sweet chocolate chips
1 t vanilla extract
2 c heavy cream,whipped
1 c hazelnuts,toasted and-chopped
In a medium heavy saucepan, sift cocoa, sugar and cornstarch. Add
the coffee and milk to the pan and bring it to a boil over medium high
heat. Stir constantly until thickened. Remove from the heat and add the
chocolate chips and stir until they are melted. Stir in Frangelico and
vanilla. Let cool completely.
Fold in the whipped cream and the tasted hazelnuts and chill overnight.