Chocolate Hazelnut Pots de Crème Recipe — Decadent Mini Desserts

Chocolate Hazelnut Pots de Crème

• 3.5 oz / 100 g dark chocolate, chopped
• 1/2 cup / 125 ml hazelnut spread (such as Nutella)
• 1/4 cup / 50 g granulated sugar
• 1 tsp / 3 g cornstarch
• 4 egg yolks
• 1 cup / 250 ml milk
• 1 cup / 250 ml heavy cream

To serve (optional):

• Whipped cream
• Toasted, chopped hazelnuts
• Fresh fruit such as raspberries, cherries, or strawberries

• Place the chopped dark chocolate and hazelnut spread in a large bowl and set aside.
• In a saucepan off the heat, whisk together the sugar and cornstarch. Add the egg yolks and whisk until blended. Whisk in the milk and cream.
• Set the pan over medium heat and bring the mixture to a boil, whisking constantly. As soon as it reaches a boil, reduce the heat to low and simmer for 2–3 minutes until the mixture thickens to a custard consistency.
• Pass the custard through a sieve into the bowl with the chocolate and hazelnut spread. Let sit for a minute, then whisk until smooth and glossy.
• Divide the mixture among six small glasses or bowls (about 1/2 cup / 125 ml each). Cover and refrigerate for at least 2 hours, until set and chilled.
• Serving: Bring pots de crème toward room temperature for 15–30 minutes before serving. Top with whipped cream, fresh fruit and toasted hazelnuts if desired.
• Storage: Refrigerated, these keep up to 5 days. Add toppings no more than one day ahead for best texture.

Notes

• If you don’t have hazelnut spread, substitute an additional 2.5 oz (70 g) of dark or milk chocolate.
• Use ripe, in-season fruit. You can layer fruit into the pots de crème by pouring half the warm custard, adding fruit, then topping with the remaining custard. Garnish with more fruit once chilled.

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