Triple Chocolate Pudding

In a medium, heat proof bowl add the chopped chocolate and the Nutella. Place a fine mesh strainer over the bowl and set aside.

In a medium saucepan whisk together the milk, 3/4 cup heavy cream, egg yolks and 1 teaspoon vanilla extract. Once smooth whisk in the sugar, cornstarch and salt. When the mixture is evenly combined place the saucepan over medium heat, whisking constantly, until the mixture just comes to a rapid simmer. As the mixture heats you will see that the pudding begins to thicken and you will see the lines of your whisk in the pudding. Once the mixture is at a simmer the pudding should be thick enough to coat the back of a spoon and when you run your finger through the pudding it will hold a line. At this point immediately strain the mixture over the chopped chocolate, pressing the pudding through the sieve with the back of a rubber spatula. Let the pudding sit over the chocolate for 5 minutes to let the chocolate melt and then fold it all together. Divide the pudding evenly between four 8-10 ounce ramekins. Let cool to room temperature and then refrigerate until completely set and cold, at least 1 hour or overnight.

When ready to serve, whip the remaining 1/2 cup of heavy cream with the confectioner's sugar and remaining 1/2 teaspoon of vanilla extract until soft peaks form. Add a dollop of heavy cream on top of each chocolate pudding and garnish with cacao nibs. Serve immediately.