Chocolate Hazelnut Pots De Crme
Indulge in pure decadence with these Chocolate Hazelnut Pots de Crème, velvety baked custards that combine rich bittersweet chocolate and creamy hazelnut spread for an irresistible dessert. Perfectly balanced with a silky texture and a hint of vanilla, each bite offers an elegant depth of flavor rounded out by a touch of sea salt. Baked in a gentle water bath for luxurious creaminess, these individual servings are ideal for dinner parties or as an indulgent treat for yourself. Garnish with fluffy whipped cream and crunchy toasted hazelnuts for a show-stopping finish. Ready in just 15 minutes of prep time and with an unbeatable combination of chocolate and hazelnut, this dessert is a surefire way to impress every sweet tooth at the table.
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Recipe Information
Ingredients
- 170 grams Bittersweet chocolate (finely chopped)
- 65 grams Hazelnut spread
- 480 milliliters Heavy cream
- 240 milliliters Whole milk
- 50 grams Granulated sugar
- 6 Large egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Coarse sea salt
- Whipped cream (optional, for topping)
- Chopped toasted hazelnuts (optional, for garnish)
Instructions
Preheat your oven to 150°C (300°F). Arrange six small ramekins in a baking dish large enough to hold them comfortably. Set aside.
Place the chopped bittersweet chocolate and hazelnut spread in a heatproof bowl. Set aside.
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling, about 5 minutes.
In a separate bowl, whisk together the egg yolks, vanilla extract, and sea salt until smooth and well combined.
Slowly drizzle the hot cream mixture into the bowl with the egg yolks, whisking constantly to temper the eggs and avoid scrambling. Once fully combined, pour the mixture back into the saucepan.
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon, about 5–7 minutes. Do not let it boil.
Pour the custard through a fine-mesh sieve directly over the prepared bowl of chopped chocolate and hazelnut spread. Let it sit for 2–3 minutes to allow the chocolate to melt.
Gently whisk the mixture until smooth and fully combined. The mixture should be silky with no lumps.
Evenly divide the custard mixture among the prepared ramekins. Pour hot water into the baking dish to come halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the oven and bake for 35–40 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to overnight to fully set.
When ready to serve, top each pot de crème with a dollop of whipped cream and a sprinkling of chopped toasted hazelnuts, if desired. Enjoy!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 31.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
