Chocolate Hazelnut Pots De Crme Recipes

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HAZELNUT POTS DE CREME



Hazelnut Pots de Creme image

White chocolate and toasted ground hazelnuts make a heavenly combination in this rich, silky custard. Guests are sure to rave about the elegant individual treats served in ramekins. -Elise Lalor, Issaquah, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 7

2 cups heavy whipping cream
1 cup ground hazelnuts, toasted
4 ounces white baking chocolate, chopped
6 large egg yolks
1/3 cup sugar
2 tablespoons hazelnut liqueur, optional
Chocolate curls

Steps:

  • Preheat oven to 325°. In a small saucepan, heat cream, hazelnuts and chocolate until bubbles form around sides of pan and chocolate is melted, stirring occasionally., In a small bowl, whisk egg yolks and sugar. Remove cream mixture from heat; stir a small amount of hot cream mixture into egg mixture. Return all to the pan, stirring constantly. Stir in liqueur if desired. Strain, discarding hazelnuts., Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 2 hours. Garnish servings with chocolate curls.

Nutrition Facts : Calories 555 calories, Fat 48g fat (24g saturated fat), Cholesterol 318mg cholesterol, Sodium 58mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE POTS DE CREME



Chocolate Pots de Creme image

We served this chocolate Pots de Creme with hazelnut cookies, but store-bought biscotti or other crisp cookies would be equally appropriate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4

Number Of Ingredients 9

1 1/4 cups half-and-half
3 ounces bittersweet chocolate, finely chopped
1/4 cup sugar
3 large egg yolks
1/2 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder
Pinch of salt
1 tablespoon hazelnut-flavored liqueur, such as Frangelico (optional)
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
  • In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
  • Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
  • Bake until custards are almost set in centers, about 30 minutes (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly.
  • Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

CHOCOLATE HAZELNUT POTS DE CRèME



Chocolate Hazelnut Pots De Crème image

Make and share this Chocolate Hazelnut Pots De Crème recipe from Food.com.

Provided by Julie Bs Hive

Categories     Dessert

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup half-and-half
3 (1 1/2 ounce) Godiva dark chocolate bars, broken up
1 tablespoon granulated sugar
3 large egg yolks, lightly beaten
2 teaspoons Frangelico
1 teaspoon vanilla extract
1/2 cup heavy cream
2 teaspoons confectioners' sugar
2 teaspoons Frangelico
1/2 cup coarsely chopped hazelnuts

Steps:

  • Combine half-and-half, chocolate and sugar in small heavy saucepan. Cook and stir over medium heat for 10 minutes or until the mixture reaches a full boil and thickens.
  • Gradually stir about half of hot chocolate mixture into beaten egg yolks. Stir egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat.
  • Stir in Frangelico and vanilla. Pour chocolate mixture into six pots de crème cups, demitasse cups or soufflé cups. Cover and chill for 2 hours.
  • Make the sweetened whipped cream:.
  • In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.
  • Assembly:.
  • Garnish each pot de crème with a dollop of whipped cream and chopped hazelnuts.

Nutrition Facts : Calories 345.2, Fat 28, SaturatedFat 12.8, Cholesterol 148.1, Sodium 29.5, Carbohydrate 20.1, Fiber 2.5, Sugar 13.7, Protein 5.8

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