Chocolate Hazelnut Pie

Preheat to 350 degrees F.

Put half of the chocolate chips, as well as the hazelnuts, and flour in the food processor. Pulse until the hazelnuts are coarsely chopped. Pour the nut mixture into a small bowl and set aside.

Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, and 2 teaspoons of vanilla. Pulse until mixture is blended.

Return the hazelnut mixture to the food processor and pulse to incorporate it with the chocolate mixture. Pour the mixture into a buttered and floured 9-inch pie dish and smooth the top. Bake for 35 minutes. Then remove it from the oven and cool for 1 hour on a cooling rack. Refrigerate for 2 hours. Allow the pie to return to room temperature for 30 minutes before serving.

While the pie is cooling you can make the cream. In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, and 1 teaspoon of vanilla. Continue to beat until cream holds stiff peaks.

Serve each slice with a dollop of whipped cream!