Chocolate Hazelnut Pots de Crème
This recipe makes 6 servings
|Per serving: about||-|
|total fat||50 g|
|sat. fat||28 g|
- Portion size: 6
With a hint of hazelnut, this creamy, rich custard in everyone's favourite flavour is an elegant make-ahead dessert.
- 6 oz 6ozbittersweet chocolate, chopped
- 2 cups 2cupswhipping cream
- 6 6egg yolkegg yolks
- 1/3 cup 1/3cupgranulated sugar
- 2 tbsp 2tbsphazelnut liqueur or almond liqueur
- 1 dash 1dashvanilla
- 1 tbsp 1tbspchopped toasted hazelnuthazelnuts
Place chocolate in heatproof bowl. In saucepan, bring 1 1/2 cups (375 mL) of the cream just to boil; pour over chocolate and stir until melted.
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