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Ingredients
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Custard Base
Hazelnut Espresso Topping
Pizzelle Cookies
Method
Custard Base
- 1
Prepare the Custard Base
In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, cocoa powder, and a pinch of salt. Heat over medium heat, stirring until the sugar and cocoa are fully dissolved.
- 2
- 3
- 4
Add Vanilla
Remove the saucepan from the heat and stir in the vanilla extract. Allow the custard to cool slightly before straining it into serving dishes.
Hazelnut Espresso Topping
- 5
Prepare Hazelnuts
Toast the hazelnuts in a dry skillet over medium heat until golden and fragrant, about 5-7 minutes. Let them cool, then chop coarsely.
- 6
Make Espresso Mixture
In a small saucepan, combine the shot of espresso with the granulated sugar and butter. Heat gently until the sugar is dissolved and the butter is melted.
- 7
Combine Topping
Add the chopped hazelnuts to the espresso mixture and stir well. Remove from heat and set aside.
Pizzelle Cookies
- 8
Make the Pizzelle Batter
In a mixing bowl, combine the flour, eggs, granulated sugar, melted butter, vanilla extract, and anise extract. Mix until the batter is smooth.
- 9
Cook Pizzelles
Preheat a pizzelle maker according to manufacturer's instructions. Drop tablespoons of batter onto the pizzelle maker and close the lid. Cook until golden brown, about 30-60 seconds.
- 10
Cool and Serve
Remove the pizzelles carefully and let them cool on a wire rack. Serve alongside the chocolate custard.