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Silky Chocolate Hazelnut Pot de Crème is a luxurious dessert that has won the hearts of chocolate lovers around the world. With its rich, creamy texture and deep, nutty flavor, this elegant French dish combines the decadence of chocolate with the delightful crunch of hazelnuts, resulting in a truly indulgent treat. Originating from France, the term "pot de crème" translates to "pot of cream," which perfectly encapsulates the essence of this dessert: a small cup filled with velvety chocolate custard that melts in your mouth.

Silky Chocolate Hazelnut Pot de Crème

Indulge in the luxurious taste of Silky Chocolate Hazelnut Pot de Crème, a decadent dessert that combines rich dark chocolate and crunchy hazelnuts. This elegant French treat features a velvety texture that melts in your mouth, making it perfect for special occasions or a sweet reward at the end of the day. With simple ingredients and easy steps, this recipe invites home bakers of all levels to create a beautiful and sophisticated dish that will impress anyone. Enjoy customizing flavors and presenting this delightful dessert in charming pots!
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Ingredients
  

1 cup heavy cream

1/2 cup whole milk

1/2 cup dark chocolate (70% cacao), finely chopped

1/3 cup granulated sugar

3 large egg yolks

1 teaspoon pure vanilla extract

1/4 teaspoon sea salt

1/4 cup hazelnut spread (such as Nutella)

Crushed hazelnuts and whipped cream, for garnish

Instructions
 

Preheat the Oven: Set your oven to 325°F (160°C). Prepare a baking dish by arranging four ramekins into it, ensuring the dish is deep enough to allow water to rise halfway up the sides of the ramekins, as you will be using a water bath.

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

      Melt the Chocolate: Add the finely chopped dark chocolate to the warm cream and milk mixture. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy.

        Whisk the Yolks: In a separate mixing bowl, vigorously whisk together the egg yolks, granulated sugar, vanilla extract, and sea salt until the mixture becomes pale and slightly thickened.

          Combine the Mixtures: Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking steadily to temper the eggs. This prevents them from cooking too quickly and scrambling.

            Incorporate the Hazelnut Spread: Add the hazelnut spread into the combined mixtures and stir until the custard is completely smooth and velvety.

              Distribute into Ramekins: Carefully pour the custard mixture evenly into the prepared ramekins.

                Set Up the Water Bath: Pour hot water into the baking dish around the ramekins with enough liquid to reach halfway up their sides. This water bath will create a gentle cooking environment for the custards.

                  Bake: Place the baking dish in the oven and bake the pots de crème for about 30-35 minutes. They are ready when the edges are set, but the centers still have a slight jiggle.

                    Cool and Chill: Once baked, carefully remove the ramekins from the water bath and allow them to cool at room temperature for about 15 minutes. After cooling, transfer them to the refrigerator and chill for a minimum of 2 hours (or overnight) to let them set completely.

                      Serve and Garnish: Serve your silky pot de crème chilled, topping each with a generous dollop of whipped cream and a sprinkle of crushed hazelnuts for added texture and flavor.

                        Prep Time: 20 minutes | Total Time: 3 hours (including chilling) | Servings: 4

                          - Presentation Tips: For an elegant touch, serve the ramekins on a decorative platter and drizzle a little hazelnut spread over each one before adding the whipped cream and crushed hazelnuts. Enjoy!