Chocolate Hazelnut Custard with Toasted Coconut*

Need I say more??? Sounds like Heaven to me:
Editor's Note: this is quite an involved one, but the results of your fun work will bring smiles!

Custard:
1 cup heavy cream
9 egg yolks
2&1/2 cups whole milk
3/8 cup granulated sugar
2 T. powdered gelatin (to bloom, add 1 T. of cold water)
2&2/3 cups chopped Godiva 72% chocolate
2 T. hazelnut chocolate spread (Nutella*)

Nuts:
2 cups water
2 cups granulated sugar
2 cups hazelnuts
1 package Godiva hazelnut biscuits, coarsely chopped

Toasted shredded coconut and mint leaf cluster, for garnish

Whip the heavy cream into stiff peaks and refrigerate. To make the custard: Place the egg yolks in a
medium bowl. In a medium saucepan, bring the milk and sugar to a boil. Slowly whisk half of the hot milk into the yolks to create a good temper, then whisk in the remaining milk. The mixture should be a thick custard. If not return the mixture to the heat and slowly cook while constantly stirring to ensure the yolks don't overcook. While the custard is still warm, add the bloomed gelatin and stir in to dissolve. In a medium bowl, mix the chopped chocolate with the hazelnut chocolate spread. Strain the custard mixture over the chocolate and hazelnut chocolate spread and stir well to combine. Once you have created the chocolate custard, chill it over an ice bath for 5 mins. while stirring; this swill ensure that the custard will not melt the whipped cream. Once the custard is cool to the touch, fold in the whipped cream until fully combined, reserving some of the whipped cream to top the plated dish. Spoon the custard into individual glasses, a trifle dish or baking dish. Refrigerate for a least 6 hours or overnight for the best results. To make the candied hazelnuts: Combine the water, sugar and hazelnuts in a medium saucepan and bring to a rolling boil for 5 mins. Strain the hazelnuts and spread evenly on a baking sheet. Bake at 325 for 8-10 mins., until the hazelnuts are shiny and evenly toasted. Remove from the baking sheet and let cool. To plate, spread an even layer of the hazelnut biscuits on top of the custard, sprinkle the candied hazelnuts, and toasted coconut. Garnish with a mint leaf cluster.

"Take yourself out of the grind of fear! Look upon each threatening circumstance as an opportunity to grow in your faith, rather than retreat."

Love,

MM