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Margherita pizza is more than just a dish; it’s a culinary symbol that embodies the heart and soul of Italian cuisine. Originating from Naples, this iconic pizza showcases the simplicity and beauty of fresh, high-quality ingredients. The vibrant flavors of the tomatoes, the creaminess of the mozzarella, and the aromatic touch of fresh basil create a harmonious balance that elevates this pizza to a class of its own. The story of Margherita pizza is steeped in tradition and history, making it a beloved choice for pizza lovers around the globe.

Silky Chocolate Hazelnut Pot de Crème

Discover the art of making the perfect homemade Margherita pizza with this ultimate guide. Learn about its rich history, the key ingredients like fresh tomatoes, mozzarella, and basil, and the importance of high-quality components. Follow easy step-by-step instructions to create a delicious crust and simple yet flavorful sauce. Whether you're a novice or an experienced cook, impress your family and friends with this classic Italian dish that captures the essence of Naples.
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Ingredients
  

1 cup heavy cream

1 cup whole milk

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

1/2 cup hazelnut spread (like 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 chopped dark chocolate over medium heat. Stir continuously until the chocolate is fully melted and the mixture is smooth. Once combined, remove from heat.

    Incorporate Hazelnut Spread: Add the hazelnut spread to the chocolate mixture, whisking until completely blended and smooth. Set aside to cool slightly.

      Whisk Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and sea salt until light and fluffy. This should take about 2-3 minutes.

        Combine Mixtures: Gradually whisk about 1 cup of the warm chocolate-hazelnut mixture into the egg yolk mixture. This will temper the yolks and prevent them from curdling.

          Combine All Ingredients: Slowly pour the tempered egg yolk mixture back into the remaining chocolate-hazelnut mixture in the saucepan, stirring to combine thoroughly.

            Strain the Mixture: To ensure a silky texture, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl, discarding any solids.

              Pour into Ramekins: Divide the pot de crème mixture evenly among 6 small ramekins or serving cups.

                Chill: Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.

                  Serve: Before serving, top each pot de crème with a dollop of whipped cream, if desired, and sprinkle with chopped toasted hazelnuts for added texture and flavor.

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