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Ingredients
- 1/4 c. cocoa pwdr
- 1/2 c. sugar
- 2 Tbsp. cornstarch
- 1 c. hazelnut belgian coffee (double strength and cooled)
- 1 c. whole lowfat milk
- 5 ounce semi-sweet chocolate chips
- 1 tsp vanilla extract
- 2 c. heavy cream whipped
- 1 c. hazelnuts toasted and minced
Directions
- In a medium heavy saucepan, sift cocoa, sugar and cornstarch. Add in the coffee and lowfat milk to the pan and bring it to a boil over medium high heat. Stir constantly till thickened. Remove from the heat and add in the chocolate chips and stir till they are melted. Stir in Frangelico and vanilla. Let cold completely.
- Mix in the whipped cream and the tasted hazelnuts and refrigerateovernight.
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