A Month of Chocolate: Nuts for Nutella

Recent travel (3 states in 3 weeks) has put me in a temporary recipe posting bind. I’m happy to feature one of my young readers and friends who was kind enough to share her cooking adventure with me.  I think these would make a wonderful winter treat! Thank you CoolCat!
Chocolate Hazelnut Pots 2 eggs
2 egg yolks
1 tbsp superfine sugar (we used regular sugar; it worked fine)
1 tsp cornstarch
2 1/2 cups milk
3 oz semisweet chocolate
4 tbsp chocolate hazelnut spread (Nutella is great, right by the peanut butter in Kroger)
lightly whipped cream and chocolate curls, to decorate
Preheat the oven to 325 deg F.
Beat together the eggs, egg yolks, superfine sugar, and cornstarch until well combined. Heat the milk until it is almost boiling. Gradually pour the milk onto the eggs, whisking as you do so. Melt the semisweet chocolate and chocolate hazelnut spread in a heatproof bowl set over a pan of gently simmering water, then whisk the melted chocolate mixture into the egg mixture.
Pour into 4 small ovenproof dishes and cover the dishes with foil. Place them in a roasting pan. Fill the pan with boiling water until halfway up the sides of the dishes. Bake in the preheated oven for 35-40 minutes, until just set.
Remove from the pan and let cool, then chill until required. Serve decorated with whipped cream and chocolate curls.
Enjoy! It will turn out with a solid chocolate layer on top, then a hazelnutty pudding below. It looks like you've made a mistake when you see the pudding, but it tastes delicious!