1 quart milk
2 1/2 squares bitter chocolate
7 tbsp cornstarch
1/2 cp sugar
1/2 tsp salt
1/2 tsp vanilla
1/4 cp blanched toasted hazelnuts (filberts)
1 - Scald 3 cps milk with the chocolate cut into bits.
2 - Combine the cornstarch, remaining milk, sugar, and salt; and thicken the pudding.
3 - Add the vanilla; cool a little; stir in the nuts; chill.
4 - Serve with or without whipped cream