Go Back
Indulgent Silky Chocolate Hazelnut Pot de Crème is a dessert that transcends the ordinary, inviting you into a world of rich flavors and luxurious textures. This French classic, often served in elegant little pots, is a delightful custard-like treat that beautifully marries the deep, intense taste of chocolate with the nutty, creamy essence of hazelnuts. Whether you’re hosting a dinner party, looking to impress a loved one, or simply seeking a moment of sweet escape, this dessert is sure to leave a memorable impression.

Silky Chocolate Hazelnut Pot de Crème

Satisfy your sweet cravings with this Indulgent Silky Chocolate Hazelnut Pot de Crème, a luxurious French dessert that combines rich chocolate and nutty hazelnuts into a silky custard. Perfect for dinner parties or a special treat, this recipe guides you through selecting high-quality ingredients and essential preparation techniques. Elevate your dessert game with stunning presentation tips and flavor-enhancing suggestions for a memorable experience. Dive into this chocolatey delight and impress your guests!
Print Recipe Pin Recipe

Ingredients
  

1 cup heavy cream

1 cup whole milk

4 ounces high-quality dark chocolate (70% cacao), finely chopped

1/2 cup hazelnut spread (such as Nutella)

4 large egg yolks

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon sea salt

Chopped toasted hazelnuts, for garnish

Whipped cream, for topping (optional)

Instructions
 

Prepare the Chocolate Mixture: In a medium saucepan, combine the heavy cream, whole milk, and finely chopped dark chocolate. Place the saucepan over medium heat and stir continuously until the chocolate melts completely and the mixture becomes smooth. Once fully combined, remove the saucepan from the heat and set it aside.

    Incorporate Hazelnut Spread: Add the hazelnut spread to the warm chocolate mixture. Use a whisk to combine well until the hazelnut spread is fully incorporated and the mixture is smooth. Allow the mixture to cool slightly for about 5-10 minutes.

      Whisk Egg Yolks and Sugar: In a separate mixing bowl, vigorously whisk together the egg yolks, granulated sugar, vanilla extract, and sea salt. Continue whisking until the mixture becomes light in color and fluffy, which should take approximately 2-3 minutes.

        Combine Mixtures for Tempering: Gradually whisk about 1 cup of the warm chocolate-hazelnut mixture into the egg yolk mixture. This step is crucial as it gently warms the yolks and prevents them from curdling.

          Incorporate All Components: Slowly pour the tempered egg yolk mixture back into the remaining chocolate-hazelnut mixture in the saucepan. Stir continuously to ensure everything is thoroughly combined.

            Strain the Mixture: To achieve a silky smooth texture, strain the combined mixture through a fine-mesh sieve into a large measuring cup or bowl. Discard any solids that remain in the sieve.

              Pour into Ramekins: Carefully divide the silky pot de crème mixture evenly among 6 small ramekins or serving cups, filling each about ¾ full.

                Chill to Set: Cover each ramekin with plastic wrap and refrigerate for a minimum of 4 hours or, for best results, overnight until the pot de crème is set and chilled.

                  Serve with Flair: When ready to serve, add a generous dollop of whipped cream on top of each pot de crème, if desired. Finish with a sprinkle of chopped toasted hazelnuts for a delightful crunch and added flavor.

                    Prep Time, Total Time, Servings: 30 minutes | 4 hours (chilling time) | Makes 6 servings

                      - Presentation Tips: For an elegant touch, serve the ramekins on a decorative platter, and garnish each with an additional whole toasted hazelnut or a chocolate shard for an eye-catching finish.