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Indulging in a rich, creamy dessert can transport you to a world of luxury, and few dishes do this better than the Silky Chocolate Hazelnut Pot de Crème. This elegant French dessert combines the deep flavors of dark chocolate with the nutty richness of hazelnuts, creating a velvety treat that tantalizes the taste buds. Originating from French culinary traditions, pot de crème translates to "pot of cream," and is traditionally served in small pots or cups, making it a perfect dessert for entertaining guests or savoring alone.

Silky Chocolate Hazelnut Pot de Crème

Indulge in the luxurious flavors of Silky Chocolate Hazelnut Pot de Crème, a classic French dessert that combines rich dark chocolate and nutty hazelnuts for a velvety treat. Perfect for special occasions or simply a sweet escape, this recipe offers a step-by-step guide to creating a custard-like delicacy that melts in your mouth. Explore variations, presentation ideas, and tips for perfecting this decadent dish that will impress your guests and delight your taste buds.
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Ingredients
  

1 cup heavy cream

1 cup whole milk

6 ounces semi-sweet chocolate, finely chopped

1/2 cup unsweetened hazelnut paste (or Nutella)

4 large egg yolks

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon sea salt

Chopped toasted hazelnuts for garnish

Whipped cream for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). While it’s heating, fill a baking dish with hot water to create a water bath that will keep your pot de crème smooth during cooking.

    Heat the Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Place over medium heat and gently warm the mixture until it begins to simmer. Stir occasionally to avoid any scorching on the bottom of the pan.

      Melt the Chocolate and Hazelnut Paste: Once the cream mixture is hot, remove the saucepan from the heat. Add the finely chopped chocolate and hazelnut paste to the warm cream mixture. Whisk continuously until both ingredients are fully melted and combined, resulting in a rich and smooth chocolate-hazelnut blend. Allow it to cool for a few minutes.

        Whisk the Egg Yolks: In a large bowl, vigorously whisk together the egg yolks, granulated sugar, vanilla extract, and sea salt until the mixture is well combined and appears slightly frothy. This process introduces air, which will give your pot de crème a lovely texture.

          Combine the Mixtures: Slowly add the warm chocolate-hazelnut mixture to the egg yolk mixture, whisking continuously. This step is crucial as it gently brings up the temperature of the yolks without cooking them, resulting in a silky custard.

            Strain for Smoothness: To achieve a silky smooth texture, strain the combined mixture through a fine-mesh sieve into a pouring jug or another bowl, discarding any undissolved bits. This step will eliminate any potential lumps for a perfectly creamy dessert.

              Fill the Ramekins: Carefully distribute the silky mixture evenly among 4 to 6 ramekins or small jars, depending on their size. Place the filled ramekins into the prepared baking dish, ensuring the hot water comes halfway up the sides of the ramekins.

                Bake: Gently transfer the baking dish into your preheated oven. Bake the pot de crème for about 25-30 minutes, or until the edges are set while the centers still have a slight jiggle when gently shaken.

                  Cool and Chill: Once baked, remove the dish from the oven and let the ramekins cool in the water bath for about 10 minutes. After cooling, move the ramekins to the refrigerator and chill for at least 4 hours, or overnight for an even better texture.

                    Serve: When ready to serve, gently remove the pot de crème from the ramekins. Optionally, top each with a generous dollop of whipped cream and a sprinkle of chopped toasted hazelnuts to add texture and an appealing crunch.

                      Prep Time, Total Time, Servings: 20 minutes | 6 hours (including chilling) | 4-6 servings

                        - Presentation Tips: Consider serving the pot de crème in glass jars to showcase the rich layers and textures. Garnish with a whole toasted hazelnut on top of the whipped cream for a lovely finishing touch.