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Chocolate desserts have an undeniable charm, captivating the hearts and taste buds of many. Among the myriad of chocolate treats available, few can match the elegance and decadence of a pot de crème. This luscious dessert, known for its smooth texture and rich flavor, has become a classic in the world of gourmet sweets. The Silky Chocolate Hazelnut Pot de Crème stands out with its unique blend of rich chocolate and the nutty warmth of hazelnuts, making it an unforgettable indulgence.

Silky Chocolate Hazelnut Pot de Crème

Indulge in the luxurious taste of Silky Chocolate Hazelnut Pot de Crème, a dessert that combines rich chocolate and the nutty warmth of hazelnuts for an unforgettable treat. This article guides you through the history, essential ingredients, and preparation steps to create this elegant dessert at home. Discover the art of balancing flavors and textures, and impress your guests with a delightful dessert that feels both gourmet and comforting. Perfect for any occasion!
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Ingredients
  

1 cup heavy cream

1 cup whole milk

1/2 cup granulated sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

8 oz dark chocolate (70% cacao), finely chopped

4 large egg yolks

1/4 cup hazelnut spread

1/4 cup toasted hazelnuts, chopped (for garnish)

Whipped cream (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a baking dish or a deep pan that can hold ramekins by placing it on the oven rack.

    Heat the Cream and Milk: In a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt. Stir until the sugar is dissolved and the mixture is steaming but not boiling. Remove it from the heat.

      Melt the Chocolate: Add the finely chopped dark chocolate to the warm cream mixture and let it sit for about 2 minutes to melt. Stir gently until the chocolate is fully incorporated and the mixture is smooth.

        Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks until they are slightly thickened. Gradually add a little of the warm chocolate mixture to the yolks, whisking constantly to temper them. Once combined, slowly whisk the yolk mixture back into the pot with the chocolate.

          Add Hazelnut Spread: Stir in the hazelnut spread and the vanilla extract until everything is well combined and smooth.

            Prepare the Ramekins: Place six 4-ounce ramekins in the prepared baking dish. Pour the chocolate mixture evenly into each ramekin.

              Create a Water Bath: Carefully pour hot water into the baking dish, surrounding the ramekins, until the water reaches halfway up the sides of the ramekins.

                Bake: Transfer the baking dish to the oven and bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.

                  Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Once cool, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or overnight.

                    Serve: Before serving, top the Pot de Crème with a dollop of whipped cream (if using), and sprinkle with the chopped toasted hazelnuts for added crunch and flavor.

                      Prep Time, Total Time, Servings: 20 minutes | 4 hours (plus chilling) | 6 servings