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If there’s one dessert that embodies indulgence, it’s the Silky Chocolate Hazelnut Pot de Crème. This exquisite French custard is not only a feast for the eyes but also a delight for the palate. With its creamy texture and rich chocolate flavor, it has become a favorite among dessert connoisseurs. The combination of chocolate and hazelnut adds a sophisticated twist that elevates this classic dessert to a new level of decadence.

Silky Chocolate Hazelnut Pot de Crème

Indulge in the luxurious experience of making Silky Chocolate Hazelnut Pot de Crème, a French custard that combines rich chocolate and nutty hazelnuts for a decadent dessert. This homemade treat allows you to customize flavors and enjoy a sense of accomplishment. With step-by-step instructions, you'll learn essential techniques like tempering and straining to achieve a smooth texture. Perfect for impressing guests or treating yourself, it's a showstopper that elevates any occasion. Don't miss out on discovering this delightful dessert!
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Ingredients
  

1 cup heavy cream

1 cup whole milk

5 oz dark chocolate (70% cocoa), chopped into small pieces

4 large egg yolks, at room temperature

½ cup granulated sugar

¼ teaspoon fine sea salt

1 teaspoon vanilla extract

¼ cup Nutella or hazelnut spread

Finely chopped toasted hazelnuts for garnish

Whipped cream (optional, for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (160°C) to prepare for baking.

    Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk over medium heat. Stir occasionally until the mixture is just about to simmer. Be sure to remove it from the heat right before it reaches a boil to avoid scorching.

      Melt the Chocolate: Once the cream mixture is hot, add the chopped dark chocolate. Allow it to sit for about 1 minute to soften, then whisk thoroughly until the chocolate is fully melted and the mixture is smooth.

        Whisk the Egg Yolks: In a separate mixing bowl, whisk together the egg yolks, granulated sugar, and sea salt. Continue whisking for about 2-3 minutes until the mixture becomes pale and slightly thickened.

          Combine the Mixtures: Gradually pour the warm chocolate cream mixture into the egg yolk mixture while continuously whisking. This step is crucial to temper the eggs, ensuring they blend smoothly without scrambling.

            Incorporate Flavorings: Stir in the vanilla extract and Nutella until the mixture is completely uniform and smooth, creating a rich chocolate hazelnut flavor.

              Strain the Mixture: For an exceptionally silky texture, strain the combined mixture through a fine-mesh sieve into a large bowl or measuring cup. This will remove any small clumps.

                Prepare the Ramekins: Carefully divide the silky chocolate hazelnut mixture among 6 to 8 small ramekins or custard cups, filling each about three-quarters full.

                  Bake in a Water Bath: Place the filled ramekins in a baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. Transfer the baking dish to the oven and bake for 25-30 minutes, or until the edges of the pots de crème are set but the centers remain slightly jiggly.

                    Cool Down: Once baked, remove the ramekins from the water bath and let them cool to room temperature. Afterward, refrigerate them for at least 4 hours, or overnight, to allow the pot de crème to set completely.

                      Serve: When ready to serve, top each pot de crème with a dollop of whipped cream if desired, and sprinkle with finely chopped toasted hazelnuts for added texture and flavor.

                        Prep Time, Total Time, Servings: 20 mins | 4 hrs 30 mins | 6-8 servings

                          - Presentation Tips: For an elegant touch, serve the pots de crème on a decorative plate with a few whole toasted hazelnuts and a sprig of mint for color.