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When it comes to indulgent desserts, few can rival the rich, creamy delight of a Chocolate Hazelnut Pot de Crème. This elegant French custard is a perfect balance of smooth chocolate and the nutty depth of hazelnuts, making it a beloved treat that can elevate any dining experience. Whether you’re hosting a dinner party or simply treating yourself to something special, this dessert is sure to impress.

Silky Chocolate Hazelnut Pot de Crème

Indulge in the luxurious flavors of Silky Chocolate Hazelnut Pot de Crème, an exquisite French dessert that perfectly blends rich dark chocolate with the nutty essence of hazelnuts. This easy-to-follow recipe allows you to create a creamy custard from scratch, giving you full control over flavors and ingredients. Perfect for dinner parties or a special treat, this dessert will impress with its smooth texture and delightful taste. Experience the joy of homemade cooking and savor every rich, decadent bite.
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Ingredients
  

1 cup heavy cream

1 cup whole milk

5 oz dark chocolate (70% cocoa), chopped

4 large egg yolks

½ cup granulated sugar

¼ teaspoon sea salt

1 teaspoon vanilla extract

¼ cup Nutella or hazelnut spread

Finely chopped toasted hazelnuts for garnish

Whipped cream (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is just about to simmer, stirring occasionally. Remove from heat before it boils.

      Melt Chocolate: Add the chopped dark chocolate to the hot cream mixture. Let it sit for a minute to soften, then whisk until smooth and fully melted.

        Whisk Egg Yolks: In a separate bowl, whisk together the egg yolks, granulated sugar, and sea salt until the mixture is pale and slightly thickened (about 2-3 minutes).

          Combine Mixtures: Slowly pour the warm chocolate mixture into the egg yolk mixture while constantly whisking to temper the eggs. This will prevent the eggs from scrambling.

            Add Flavorings: Stir in vanilla extract and Nutella until completely incorporated and smooth.

              Strain Mixture: For an ultra-smooth texture, strain the mixture through a fine-mesh sieve into a large bowl or measuring cup.

                Prepare Ramekins: Divide the chocolate hazelnut mixture evenly among 6-8 small ramekins or custard cups.

                  Bake: Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 25-30 minutes, until the edges are set and the centers are slightly jiggly.

                    Cool Down: Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 4 hours or overnight to set completely.

                      Serve: When ready to serve, top each pot de crème with a dollop of whipped cream if desired, and sprinkle with finely chopped toasted hazelnuts for a delightful crunch.

                        Prep Time, Total Time, Servings: 20 mins | 4 hrs 30 mins | 6-8 servings