Chocolate Hazelnut Pots de Crème
With a hint of hazelnut, this creamy, rich custard in everyone's favourite flavour is an elegant make-ahead dessert.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 536 |
| pro | 8 g |
| total fat | 50 g |
| sat. fat | 28 g |
| carb | 25 g |
| fibre | 4 g |
| chol | 323 mg |
| sodium | 40 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 18% |
| vit A | 36% |
| folate | 11% |
-
6 oz (175 g) bittersweet chocolate, chopped
2 cups (500 mL) whipping cream
6 egg yolks
1/3 cup (75 mL) granulated sugar
2 tbsp (25 mL) hazelnut or almond liqueur
Dash vanilla
1 tbsp (15 mL) chopped toasted hazelnuts
Preparation:
In separate bowl, whisk egg yolks with sugar; whisk in one-third of the chocolate mixture. Stir in remaining chocolate mixture, hazelnut liqueur and vanilla. Pour into six 6-oz (175 mL) custard cups or ramekins; place in 13- x 9-inch (3.5 L) metal cake pan. Pour in enough boiling water to come halfway up sides of cups.
Bake in centre of 325°F (160°C) oven until set around edge but still slightly jiggly in centre, about 20 minutes. Remove cups from pan; let cool on rack to room temperature. Cover and refrigerate until chilled. (Make-ahead: Refrigerate for up to 24 hours.)
In bowl, whip remaining cream. With piping bag or spoon, pipe onto centre of each serving. Garnish with hazelnuts.
Source
Canadian Living Magazine: March 2002









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