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Desserts hold a special place in culinary traditions, often serving as the grand finale to memorable meals. Among the myriad of sweet options, the Indulgent Silky Chocolate Hazelnut Pot de Crème stands out as an elegant and decadent choice that captivates chocolate lovers everywhere. This rich, custard-like dessert offers an irresistible combination of creamy chocolate and nutty hazelnut flavors, making it a delightful treat for any occasion.

Silky Chocolate Hazelnut Pot de Crème

Elevate your dessert game with the Indulgent Silky Chocolate Hazelnut Pot de Crème. This luxurious custard-like treat combines rich dark chocolate and nutty hazelnut for a decadent experience. Perfect for special occasions or a sweet craving, this recipe allows you to use premium ingredients for a creamy, smooth texture that evokes comfort. Customize it to fit dietary needs with easy substitutions. Discover the joy of creating this elegant dessert that will impress every chocolate lover!
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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 oven: Preheat your oven to 325°F (160°C). Prepare a baking dish or a roasting pan large enough to hold your ramekins.

    Mix dairy: In a medium saucepan, combine heavy cream and whole milk over medium heat. Stir occasionally until the mixture is just simmering, then remove from heat.

      Whisk the yolks: In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and sea salt until smooth and slightly thickened.

        Temper the eggs: Gradually pour the hot milk and cream mixture into the egg yolk mixture while whisking continuously to temper the eggs and prevent curdling.

          Melt chocolate: Add the finely chopped bittersweet chocolate to the tempered egg mixture, whisking until completely melted and smooth. Then add the Nutella, whisking until well incorporated and silky.

            Strain the mixture: For an ultra-smooth texture, strain the chocolate hazelnut mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

              Prepare ramekins: Divide the mixture evenly among 6-8 ramekins (depending on their size) and place them in the prepared baking dish.

                Create water bath: Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath will ensure gentle cooking.

                  Bake: Carefully transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the edges are set but the centers remain slightly jiggly.

                    Cool and chill: Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow them to set.

                      Serve: Before serving, top with a dollop of whipped cream and sprinkle with whole roasted hazelnuts for added crunch and decoration.

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