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Chocolate lovers, rejoice! If you’re on a quest for a dessert that embodies indulgence, elegance, and sheer deliciousness, look no further than the decadent silky chocolate hazelnut pot de crème. This French-inspired dessert is a rich custard packed with intense chocolate flavor and a hint of nutty goodness from hazelnuts. It’s a dessert that’s sure to impress at dinner parties, festive gatherings, or even as a special treat just for yourself.

Silky Chocolate Hazelnut Pot de Crème

Indulge your chocolate cravings with this decadent silky chocolate hazelnut pot de crème! This French-inspired dessert is a luxurious custard that combines rich chocolate with the nutty flavor of hazelnuts, making it an exquisite treat for any occasion. Perfect for impressing guests at dinner parties or enjoying on your own, this dessert is surprisingly easy to make at home. Get ready to elevate your dessert game with this creamy, melt-in-your-mouth delight!
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Ingredients
  

4 oz (113g) bittersweet chocolate, finely chopped

1 cup (240ml) heavy cream

1/2 cup (120ml) whole milk

1/2 cup (100g) granulated sugar

4 large egg yolks

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1/3 cup (80g) hazelnut paste (store-bought or homemade)

Toasted hazelnuts, for garnish

Whipped cream, for garnish (optional)

Cocoa powder, for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and place six 4-ounce ramekins in a large baking dish.

    Melt the Chocolate: In a heatproof bowl, add the finely chopped bittersweet chocolate. In a saucepan, combine the heavy cream and whole milk. Heat over medium-low until just boiling, then pour it over the chocolate, letting it sit for about 2 minutes. Stir until smooth and fully combined.

      Make the Custard Base: In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and salt until pale and slightly thickened. Gradually whisk in the warm chocolate mixture until fully blended.

        Incorporate Hazelnut Paste: Gently fold in the hazelnut paste until fully incorporated and the mixture is silky smooth.

          Pouring the Mixture: Carefully pour the mixture into the prepared ramekins, filling each about three-quarters full.

            Create a Water Bath: Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This will help cook the custard evenly.

              Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the edges are set but the centers are jiggle slightly.

                Cool Down: Once baked, remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.

                  Serve: Before serving, remove the pot de crème from the fridge. Garnish with a dollop of whipped cream, a sprinkle of cocoa powder, and a few toasted hazelnuts for crunch.

                    Enjoy!: Dig in and savor the luxurious blend of chocolate and hazelnut in each silky bite.

                      Prep Time: 20 minutes | Total Time: 5 hours (including cooling) | Servings: 6