Chocolate-Hazelnut Rice Pudding

I was unsure about this dish for this category but the recipe creator insisted it was a snack for perhaps when people come over, and that it was nutritious if you picked the better (healthier) versions of regular foods. I found it here. Also I sneak tasted it before it set and I HAVE NO COMPLAINTS, which is excellent because the last few things have not been quite so satisfactory.

Ingredients:
2 Tbsp unsweetened Dutch-processed cocoa
1/2 cup plus 2 Tbsp sugar
pinch of salt
5 cups skim milk
1 Tbsp unsalted butter
1 cup short grain white rice
1/4 cup Frangelico
2 ounces bittersweet chocolate, chopped
1/4 cup plus 2 Tbsp plain nonfat yogurt
1/2 cup blanched hazelnuts, toasted and coarsely chopped
1 Tbsp lightly beaten egg white
4 tsp sugar

Directions: Whisk together cocoa powder, sugar, salt, milk in a meduim saucepan over medium heat. Bring to simmer and remove from heat. Melt butter in a medium saucepan over medium heat. Add rice; cook, stirring constantly, until edges are translucent (1-2 minutes). Add milk mixture; bring to simmer stirring occasionally. Reduce heat; simmer gently until rice has absorbed most moisture (around 30 minutes). Remove from heat. Add Frangelico and chocolate; stir until chocolate melts. Pour into bowl and refrigerate until cold (about 2 hours). Stir in 1/4 cup yogurt. Preheat oven to 300. Hazelnut crunch - toss together nuts, eggs white and sugar. Spread on rimmed baking sheet lined with nonstick baking mat. Bake, stirring often until nuts are golden and dry (about 15 minutes). Let cool completely on a rack. THEN: Divide pudding into bowl and top with hazelnut crunch and remaining yogurt if wanted.

Changes: For changes, I used the less healthy version of everything (regular yogurt etc.). I didn't use Frangelico because it sounded sketchy when everything else sounded reasonably delicious. I didn't make hazelnut crunch because my family voted no to it.