With a hint of hazelnut, this creamy, rich custard in everyone's favourite flavour is an elegant make-ahead dessert.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2002
- 6 oz bittersweet chocolate chopped
- 2 cups whipping cream
- 6 egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons hazelnut liqueur
- 2 tablespoons almond liqueur
- 1 dash vanilla
- 1 tablespoon chopped toasted hazelnut
MethodPlace 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 facts Per serving: about
- Sodium 40 mg
- Protein 8 g
- Calories 536.0
- Total fat 50 g
- Cholesterol 323 mg
- Saturated fat 28 g
- Total carbohydrate 25 g
- Iron 18.0
- Folate 11.0
- Calcium 9.0
- Vitamin A 36.0