Semolina Pudding with Chocolate Ganache

Put the milk, sugar, and semolina in a pot, stir, and place on the stove.

Stir continuously until it boils.

Once boiling, reduce heat and cook for 1 more minute to thicken.

Turn off the heat, add butter and vanilla, and stir.

Without cooling, pour the mixture into a wetted dish to ease removal later; a 20x20 cm square baking dish works well.

Smooth the surface, then immediately arrange halved petit-beurre biscuits on top; the heat will soften them.

Let the dessert cool to room temperature.

For the ganache, heat the cream until almost boiling.

Add the chocolate and stir until the ganache is ready.

Let the ganache cool to room temperature.

Once both the dessert and ganache are at room temperature, spread the ganache over the dessert.

Refrigerate for at least 3-4 hours or overnight.

Before serving, slice and garnish with chopped hazelnuts or other desired ingredients.