Tested till perfect Chocolate Hazelnut Pots de Crème

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2002

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 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
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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.

Nutritional Information Per serving: about

cal 536 pro 8g total fat 50g sat. fat 28g
carb 25g fibre 4g chol 323mg sodium 40mg

% RDI:

calcium 9 iron 18 vit A 36 folate 11
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