Chocolate Hazelnut Pots De Crme Recipe For Banana

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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 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

CHOCOLATE-HAZELNUT POTS DE CREME



Chocolate-Hazelnut Pots De Creme image

Provided by Aarti Sequeira

Categories     dessert

Time 2h30m

Yield about six 8-ounce servings

Number Of Ingredients 14

1 cup chocolate-hazelnut spread, such as Nutella
3 ounces dark or semisweet chocolate (70 percent and over), chopped
1 1/2 cups whole milk
1 cup heavy cream
1/4 cup granulated sugar
3/4 teaspoon kosher salt
6 large egg yolks
1 1/2 to 2 teaspoons Sriracha sauce
1/2 teaspoon instant espresso powder, optional
1/2 teaspoon vanilla extract
Whipped cream or creme fraiche, for topping
Cocoa or grated chocolate, for dusting
Minced hazelnuts, for garnishing
Sea salt, for garnishing

Steps:

  • Spoon the chocolate-hazelnut spread into your blender. Add the chopped chocolate. Set your ramekins/cocottes/teacups/glasses on a baking sheet.
  • In a medium saucepan, whisk together the milk, heavy cream, sugar, salt and egg yolks over medium heat. Cook, stirring constantly, 8 to 10 minutes; I like to use a flat-bottomed wooden spatula so that I can make sure the eggs aren't catching on the bottom and cooking. Cook until the custard thickens, resembling something like very thick paint. It should register between 175 and 180 degrees F on an instant-read thermometer. Another test: the custard should coat the back of the spatula, and when you draw a line across the back of the spatula with your (clean!) finger, the line should hold and maintain its edges without running. Remove from the heat immediately.
  • Now, pour the warm custard through a strainer into the blender. Let it sit 5 minutes to melt the chocolate. Add the Sriracha, espresso powder if using and vanilla extract. Then, put the lid on the blender, hold down with a thick kitchen towel, and blend on low, then high, until smooth and combined, scraping down the sides if necessary. Taste for seasoning.
  • Pour the custard into your containers, tapping them against the rim of the baking sheet to remove air bubbles. Pop them in the fridge and chill until the custards are set, 2 to 3 hours.
  • Top with whipped cream or creme fraiche, some grated chocolate and minced hazelnuts. A little sea salt would be nice too.

BANANA, CHOCOLATE HAZELNUT AND POTATO STRAW CREPE



Banana, Chocolate Hazelnut and Potato Straw Crepe image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h20m

Yield 8 crepes

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup whole milk
1/4 cup heavy cream
2 tablespoons butter, melted, plus more for cooking
1 egg
1/2 cup chocolate hazelnut spread, such as Nutella
4 bananas, sliced into 1/2-inch-thick rounds
1 can store-bought potato straws
Powdered sugar, for dusting

Steps:

  • In a large bowl, mix the flour and salt together. Whisk in the milk, cream, butter and egg until smooth. Cover the bowl and refrigerate, about 1 hour.
  • Add a pat of butter to a 10-inch nonstick skillet over medium-high heat. Add 2 ounces of the batter and swirl around to coat the skillet in an even thin layer. Cook until light golden brown, about 1 minute. Flip the crepe with a fish spatula or thin turner and cook, 15 to 45 seconds. Transfer the crepe to a plate and repeat with the remaining batter, adding more butter if needed.
  • Spread each crepe with a generous helping of chocolate spread, slices from half a banana and a handful of potato straws. Roll up, closing off both ends and cut on a bias. Serve dusted with powdered sugar.

CHOCOLATE-HAZELNUT AND BANANA CREPE



Chocolate-Hazelnut and Banana Crepe image

Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Yield Makes 1

Number Of Ingredients 3

1 recipe Simple Crepes
2 tablespoons chocolate-hazelnut spread, such as Nutella
1/2 banana, thinly sliced

Steps:

  • After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.

Nutrition Facts : Calories 400 g, Fat 19 g, Fiber 4 g, Protein 8 g

CHOCOLATE-HAZELNUT BANANA CREPES



Chocolate-Hazelnut Banana Crepes image

Here is a simple and delicious treat featuring a thin, tender crepe stuffed with a creamy chocolate-hazelnut spread and bananas lightly sauteed in brown sugar and butter. It tastes elegant but takes so little effort. -Cathy Hall, Lyndhurst, Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 12

2 large eggs
2 large egg whites
3/4 cup water
1/2 cup 2% milk
1 tablespoon canola oil
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons brown sugar
4 medium bananas, peeled and sliced
1/3 cup Nutella

Steps:

  • In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat., Spread Nutella over each crepe; top with bananas. Roll up and serve.

Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 171mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

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