4 cups light cream
6 ounces sweet chocolate
1/3 cup granulated sugar
1/2 cup Nutella
4 egg yolks
1/2 cup heavy cream, whipped, for topping
1/2 cup flaked, toasted hazelnuts, for topping
Combine cream, chocolate, sugar and Nutella in saucepan over medium heat, stirring until chocolate and Nutella have melted.
Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes.
Serve hot or cold, garnished with whipped cream and nuts.
Yield: 6 servings