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In the realm of desserts, few dishes can rival the luxurious experience of a pot de crème, especially when it’s infused with the rich flavors of chocolate and hazelnuts. This Indulgent Silky Chocolate Hazelnut Pot de Crème is not just a dessert; it’s an experience that transports you to a world of velvety smoothness and nutty richness. The significance of this recipe lies in its ability to transform simple ingredients into a decadent delicacy that feels both gourmet and comforting.

Silky Chocolate Hazelnut Pot de Crème

Indulge in the luxurious experience of making your own Indulgent Silky Chocolate Hazelnut Pot de Crème. This creamy dessert combines high-quality dark chocolate with toasted hazelnuts, creating a rich and indulgent treat that's perfect for any occasion. Learn how to master essential cooking techniques, from tempering eggs to achieving the perfect texture, and discover tips for choosing fresh ingredients that enhance flavor. Elevate your dessert game and impress your loved ones with this gourmet delicacy that’s crafted right in your kitchen.
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Ingredients
  

1 cup heavy cream

1 cup whole milk

4 large egg yolks

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon sea salt

5 ounces high-quality bittersweet chocolate, finely chopped

1/3 cup Nutella or chocolate hazelnut spread

Whole roasted hazelnuts, for garnish

Whipped cream, for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Prepare a baking dish or roasting pan that is large enough to comfortably hold your ramekins.

    Warm the Dairy: In a medium saucepan, combine the heavy cream and whole milk. Place over medium heat and stir occasionally until the mixture begins to simmer, then immediately remove it from the heat to avoid boiling.

      Whisk Egg Yolks: In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and sea salt until the mixture becomes smooth, light in color, and slightly thickened.

        Temper the Eggs: Slowly pour the hot cream-milk mixture into the egg yolk mixture while continuously whisking. This gradual addition is crucial to temper the eggs, preventing them from curdling.

          Incorporate Chocolate: Add the finely chopped bittersweet chocolate into the tempered egg mixture. Whisk vigorously until the chocolate is fully melted and the mixture is silky smooth. Follow with the Nutella, whisking until completely blended.

            Strain for Smoothness: For an exceptionally creamy texture, pour the chocolate hazelnut mixture through a fine-mesh sieve into a large measuring cup or bowl. This will help eliminate any lumps for a perfect finish.

              Distribute into Ramekins: Evenly distribute the silky mixture among 6 to 8 ramekins, depending on their size. Place the filled ramekins inside the prepared baking dish.

                Prepare a Water Bath: Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath method ensures a gentle cooking process for the custards.

                  Bake the Pots de Crème: Gently place the baking dish in the preheated oven and bake for 25-30 minutes. The pots de crème are ready when the edges are set but the centers have a gentle jiggle.

                    Cool and Chill: Once baked, carefully remove the ramekins from the water bath and allow them to cool at room temperature. Once cooled, cover them and refrigerate for a minimum of 4 hours or overnight, enabling the custards to fully set.

                      Serve and Garnish: Before serving, top each pot de crème with a dollop of whipped cream. Garnish with whole roasted hazelnuts for a delightful crunch and an appealing presentation.

                        Prep Time, Total Time, Servings: 20 minutes | 4 hours, 30 minutes | 6-8 servings