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Cooking at home is not just about creating meals; it’s about crafting experiences and memories. The kitchen becomes a sanctuary where scents mingle, flavors dance, and creativity flourishes. Among the myriad of delightful desserts that one can whip up, the Silky Chocolate Hazelnut Pot de Crème stands out as a beacon of indulgence. This rich, creamy dessert encapsulates the essence of chocolate in a velvety custard, enriched with the nutty flavor of hazelnuts. Whether you’re celebrating a special occasion or simply treating yourself on a quiet evening, this dessert is sure to impress.

Silky Chocolate Hazelnut Pot de Crème

Indulge in the luxurious flavors of Silky Chocolate Hazelnut Pot de Crème, a delightful dessert that transforms your kitchen into a gourmet experience. This rich, creamy custard combines high-quality dark chocolate and toasted hazelnuts for a perfect balance of sweetness and nuttiness. Ideal for special occasions or a personal treat, this classic French dessert is easy to prepare and yields an unforgettable taste. Discover simple steps to create this creamy delight at home and elevate your dessert game!
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Ingredients
  

1 cup heavy cream

1/2 cup whole milk

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

1/3 cup granulated sugar

3 large egg yolks

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup hazelnut spread (like Nutella)

Crushed hazelnuts and whipped cream, for garnish

Instructions
 

Preheat the oven to 325°F (160°C). Prepare a baking dish by placing four ramekins inside it. You will be using a water bath later, so ensure the dish is deep enough to accommodate water up the sides of the ramekins.

    Heat the cream and milk: In a medium saucepan, combine the heavy cream and whole milk. Place over medium heat and bring to a gentle simmer. Remove from heat just before boiling.

      Melt the chocolate: Add the chopped dark chocolate to the warm cream and milk mixture. Stir until completely melted and smooth.

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

          Combine mixtures: Gradually pour the warm chocolate mixture into the egg yolk mixture, whisking continuously to temper the eggs and prevent them from scrambling.

            Add hazelnut spread: Stir in the hazelnut spread until well combined and the mixture is smooth and velvety.

              Pour into ramekins: Carefully divide the custard mixture evenly among the prepared ramekins.

                Water bath: Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides. This water bath will help cook the custards gently, resulting in a creamy texture.

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

                    Cool down: Remove the ramekins from the water bath and let them cool for 15 minutes at room temperature. Then, transfer them to the refrigerator to chill for at least 2 hours (or overnight) to set completely.

                      Serve: Once set, garnish each pot de crème with a dollop of whipped cream and a sprinkle of crushed hazelnuts for extra texture and flavor.

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