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If you’re on the hunt for a dessert that’s both decadent and effortless to prepare, look no further than the Silky Chocolate Hazelnut Pot de Crème. This French classic combines the richness of chocolate with the irresistible crunch of toasted hazelnuts, creating a delightful custard that’s sure to impress your guests or simply satisfy your sweet cravings after a long day. Pot de crème translates to "pot of cream," and this dish embodies that meaning with its velvety texture and luxurious flavor.

Silky Chocolate Hazelnut Pot de Crème

Discover the exquisite pleasure of Silky Chocolate Hazelnut Pot de Crème, a decadent yet easy dessert that brings a taste of France right to your table. Perfect for impressing guests or indulging after a long day, this creamy custard blends rich dark chocolate and crunchy toasted hazelnuts for a truly luxurious treat. With simple ingredients and straightforward steps, it's an ideal recipe for any occasion. Elevate your dessert game with this delightful dish that's sure to satisfy!
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Ingredients
  

1 cup heavy cream

1 cup whole milk

1/2 cup hazelnut spread (such as Nutella)

1/2 cup bittersweet chocolate, finely chopped

4 large egg yolks

1/4 cup granulated sugar

1/4 teaspoon sea salt

1 teaspoon pure vanilla extract

1/4 cup roasted hazelnuts, chopped (for garnish)

Whipped cream (optional, for serving)

Instructions
 

Prepare the Oven: Preheat your oven to 325°F (160°C). Arrange six 6-ounce ramekins in a large baking dish, ensuring they are evenly spaced for proper cooking.

    Heat the Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk over medium heat. Whisk frequently until the mixture is just beginning to simmer. Remove from heat and stir in the hazelnut spread and chopped chocolate, mixing until completely melted and smooth. Set the saucepan aside to cool slightly.

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

        Combine Mixtures: Gradually pour the warm chocolate mixture into the egg yolk mixture, whisking continuously to prevent the heat from cooking the eggs. Once combined, stir in the vanilla extract to enhance the flavor.

          Strain the Mixture: To achieve a luxuriously silky texture, strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl. This step removes any lumps and ensures smooth custards.

            Fill the Ramekins: Carefully pour the creamy chocolate hazelnut custard into each ramekin, filling them about three-quarters full to allow for any rising during baking.

              Create the Water Bath: Carefully fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins. This hot water bath provides gentle, even cooking for the pot de crème.

                Bake: Gently transfer the baking dish to the preheated oven and bake for 25-30 minutes. The custards should be just set but still slightly jiggly in the center when done.

                  Cool and Chill: After baking, remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then, cover with plastic wrap or foil and refrigerate for at least 4 hours or overnight to fully set.

                    Serve: Before serving, add a luxurious dollop of whipped cream on top of each pot de crème (if desired) and finish with a sprinkle of chopped roasted hazelnuts, adding both flavor and a delightful crunch. Dive in and relish the rich, creamy indulgence!

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