Pour the hot pudding into individual serving bowls or molds (each about 8 cm in diameter for three servings). Let the pudding cool at room temperature for 10 minutes, then cover the tops with plastic wrap to prevent a skin from forming. Place the pudding in the refrigerator to chill for at least 1 hour, or until fully set.
Prepare the Toppings:
While the pudding is chilling, prepare the toppings. Melt the 20 g of milk chocolate in the microwave in short 20-second intervals, stirring between each interval until smooth and fully melted.
Roughly chop the fried hazelnuts or any other nuts you prefer. Toasting the nuts beforehand enhances their flavor, giving them a richer, nutty taste.
Assemble and Serve:
Once the pudding has chilled and set, drizzle the melted milk chocolate over the top of each serving. Sprinkle the chopped hazelnuts generously on top, followed by a garnish of coconut chips for an added crunch and tropical twist.
Serve immediately or return to the fridge until ready to enjoy.
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