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Indulging in a rich, creamy dessert can be one of life’s simplest pleasures, and the Silky Chocolate Hazelnut Pot de Crème encapsulates that experience beautifully. This luscious French dessert marries the deep, bittersweet flavors of high-quality chocolate with the nutty, earthy undertones of hazelnuts, creating an irresistible combination that tantalizes the taste buds. Often served as an elegant finish to a meal, this dessert is not only a feast for the palate but also a visual delight, presented in charming little pots that enhance its sophisticated appeal.

Silky Chocolate Hazelnut Pot de Crème

Experience the indulgence of Silky Chocolate Hazelnut Pot de Crème, a French classic that combines rich dark chocolate and toasted hazelnuts into a creamy, elegant dessert. Perfect for special occasions or a delightful treat at home, this recipe showcases quality ingredients and expert techniques for a visually stunning and delicious finale to any meal. Discover tips for preparation, ingredient selection, and personalization to make it uniquely yours.
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Ingredients
  

1 cup heavy cream

1 cup whole milk

1/2 cup hazelnut spread (like Nutella)

1/2 cup bittersweet chocolate, chopped

4 large egg yolks

1/4 cup granulated sugar

1/4 teaspoon sea salt

1 teaspoon vanilla extract

1/4 cup chopped roasted hazelnuts (for garnish)

Whipped cream (for serving, optional)

Instructions
 

Prepare the Oven: Preheat your oven to 325°F (160°C). Arrange six 6-ounce ramekins in a large baking dish.

    Heat the Cream and Milk: In a medium saucepan over medium heat, whisk together the heavy cream and whole milk until just simmering. Remove from heat and stir in the hazelnut spread and chopped chocolate until fully melted and smooth. Set aside to cool slightly.

      Mix the Egg Yolks: In a separate bowl, whisk together the egg yolks, sugar, and sea salt until well combined and slightly frothy.

        Combine Mixtures: Gradually pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Stir in the vanilla extract.

          Strain the Mixture: To ensure a silky texture, strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl.

            Fill the Ramekins: Carefully pour the chocolate hazelnut custard into each ramekin, filling them about three-quarters full.

              Create the Water Bath: Fill the baking dish with boiling water halfway up the sides of the ramekins. This water bath will help cook the pot de crème evenly.

                Bake: Carefully transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the custards are just set and a little jiggly in the center.

                  Cool and Chill: Once baked, remove the ramekins from the water bath and allow them to cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight to set completely.

                    Serve: Before serving, top each pot de crème with a dollop of whipped cream (if using) and a sprinkle of chopped roasted hazelnuts for added crunch and flavor. Enjoy your decadent dessert!

                      Prep Time: 15 minutes | Total Time: 4 hours 45 minutes | Servings: 6