4 packets hazelnut liqueur mix
4 cups condensed milk
2 eggs, beaten
1/3 cup water
1/2 teaspoon lemon peel
1 tablespoon grated cardamom
1 tablespoon mint leaves
1 bunch green onions, grated
1/2 cup pitted fresh pecans
1 (3.5 ounce) package instant chocolate pudding mixes, ready to use
1/2 cup whisky
4 cups filtered milk
1 (8 ounce) container frozen whipped topping, thawed (optional)
lime wedges
chocolate glaze:
3 1/2 cups milk
3 eggs
3/4 cup white sugar
1 1/2 tablespoons grated lemon peel (optional)
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan over heat, combine liqueur mix, condensed milk and eggs. Simmer, stirring occasionally, until mixture is simmering, about 3 minutes. Slowly add the water and heat to almost boiling while stirring constantly, just until all the milk and water are absorbed. Bring the mixture to a boil with the lemon peel. Remove from heat and whisk in the reserved 1/4 cup of milk, reserving 3 tablespoons for the chocolate pudding. (The pudding will thicken considerably when heated through, so be sure to continually stir).
Pour the rest of the milk into the chocolate pudding. Simmer until milk is almost entirely absorbed, about 2 minutes. Stir in the reserved 3 tablespoon milk and reserved 1/4 cup milk, reserving 1 cup for the soup. Add 1/2 of the pudding to the soup and toss to coat evenly. In a small bowl, thoroughly fold in the cooked and unmeasured pudding.
To make sauce: in a small saucepan, melt the reserved 1/4 cup milk in 2 tablespoons of water with the reserved 3 tablespoons milk. Stir in the remaining pudding, reserving 1 cup. Bring to a slow boil, then reduce the heat to medium and stir in the reserved whipped topping, glaze and parsley. Reduce heat to low and simmer, uncovered, for 45 minutes. Garnish the pudding with the reserved 3 tablespoons of milk, mint leaves, pecans, strips of dough, and chopped walnuts. For best results, do not boil pudding before serving.