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Indulging in a rich and velvety dessert is one of life's greatest pleasures, and nothing quite embodies that experience like a Decadent Silky Chocolate Hazelnut Pot de Crème. This exquisite French dessert is a luscious custard made with high-quality chocolate and hazelnut, resulting in a delightful balance of sweetness and nuttiness that captures the essence of gourmet indulgence. Known for its smooth texture and deep flavor, pot de crème has earned its place in the culinary world as a favorite among dessert enthusiasts and professional chefs alike.

Silky Chocolate Hazelnut Pot de Crème

Discover the ultimate indulgence with this Decadent Silky Chocolate Hazelnut Pot de Crème. This luxurious French dessert combines high-quality dark chocolate and roasted hazelnuts for a rich, velvety texture that melts in your mouth. Perfect for special occasions or a sweet treat at home, this recipe is easy to follow and allows for personal twists. Elevate your dessert game and impress your guests with this exquisite culinary delight!
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Ingredients
  

1 cup heavy cream

1 cup whole milk

6 oz dark chocolate (70% cacao), finely chopped

1/2 cup hazelnut spread (like Nutella)

4 large egg yolks

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

Pinch of sea salt

Chopped hazelnuts for garnish

Whipped cream for serving (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 325°F (160°C). Set up a baking dish or a deep roasting pan with a clean kitchen towel at the bottom to create a water bath. This will help maintain an even temperature while baking.

    Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Place over medium heat and stir occasionally until the mixture begins to simmer—make sure it doesn't reach a boil to preserve the texture.

      Melt the Chocolate: Once simmering, remove the saucepan from the heat. Immediately add the finely chopped dark chocolate to the hot cream mixture and let it sit for about a minute to soften. Then, gently stir until the chocolate is completely melted and the mixture is smooth.

        Incorporate Hazelnut Spread: Add the hazelnut spread to the chocolate mixture. Whisk vigorously until it transforms into a silky, cohesive blend.

          Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thickened. Gradually whisk in the warm chocolate-hazelnut mixture, ensuring it is well combined. Stir in the vanilla extract and the pinch of sea salt to enhance the flavors.

            Strain the Mixture: For an exceptionally smooth pot de crème, strain the combined mixture through a fine-mesh sieve into a large measuring cup or bowl. This step will remove any unmelted chocolate bits or cooked egg pieces.

              Fill the Ramekins: Carefully pour the silky mixture evenly into 6-8 small ramekins or custard cups, filling to about 3/4 full.

                Bake in a Water Bath: Place the filled ramekins in the prepared baking dish. With care, pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Loosely cover the dish with aluminum foil to prevent excess moisture.

                  Bake and Chill: Bake in the preheated oven for approximately 25-30 minutes. The edges should be set while the centers remain slightly jiggly. Once baking time is complete, remove from the oven and allow the ramekins to cool at room temperature for about 15 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours, or until fully set.

                    Serve: When ready to serve, consider topping each pot de crème with a generous dollop of whipped cream (if desired) and a sprinkle of chopped hazelnuts for delightful crunch and presentation.

                      Prep Time, Total Time, Servings: 20 minutes | 3 hours chilling | 6-8 servings

                        - Presentation Tips: Serve the pot de crème in elegant ramekins on a decorative platter. Add a sprig of mint for a pop of color and an extra touch of sophistication.