Hazelnut Pots De Creme 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.

HAZELNUT POT DE CRèME



Hazelnut Pot De Crème image

Time 35m

Number Of Ingredients 9

1 1/4 cup semi-sweet chocolate chips 300 mL
1 1/2 cup 35% whipping cream 375 mL
1 cup milk 250 mL
6 egg yolks
1/4 cup sugar 60 mL
2 tbsp hazelnut liqueur 30 mL
1 tsp vanilla extract 5 mL
1/3 cup hazelnuts, toasted, chopped 75 mL
1/4 cup fresh raspberries 60 mL

Steps:

  • Preheat oven to 325°F (160°C). Place chocolate chips in a heatproof bowl. In a saucepan, bring cream and milk just to a boil; pour over chocolate and stir until melted.
  • In a separate large bowl, whisk egg yolks with sugar until smooth. Whisk one-third of the chocolate mixture into egg yolk mixture. Stir in remaining chocolate mixture, hazelnut liqueur and vanilla until smooth. Pour into six 6-oz (175 mL) custard cups or ramekins; place ramekins in 13 x 9-inch (3 L) baking dish. Pour in enough boiling water to come halfway up sides of the ramekins.
  • Bake in centre of oven until set around edge, but still slightly wiggly in centre, about 20 min. Remove ramekins to wire rack; cool to room temperature. Cover and refrigerate until chilled.
  • Garnish each ramekin with a sprinkle of hazelnuts and a few fresh raspberries.

Nutrition Facts : Calories 470, Fat 32, SaturatedFat 16, Carbohydrate 37, Protein 7, Cholesterol 215, Fiber 3, Sodium 40

POTS DE CREME



Pots de Creme image

Provided by Ree Drummond : Food Network

Time 20m

Yield 6 to 10 servings

Number Of Ingredients 7

9 ounces high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 large egg yolks
5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
1/4 teaspoon salt
1 tablespoon confectioners' sugar

Steps:

  • Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
  • Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
  • Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

EASY POTS DE CREME



Easy Pots de Creme image

A simplified version of pots de creme that is irresistible and takes no time to make!

Provided by Sarah James

Categories     World Cuisine Recipes     European     French

Time 3h30m

Yield 8

Number Of Ingredients 8

5 egg yolks
5 tablespoons white sugar
¼ teaspoon salt
¾ cup heavy cream
½ cup half-and-half
10 ounces bittersweet chocolate, finely chopped
1 tablespoon vanilla extract
1 cup very strong, very hot coffee

Steps:

  • Combine egg yolks, sugar, and salt in a blender. Blend until smooth. Add heavy cream and half-and-half; blend again. Add chocolate and vanilla extract and blend until chocolate is very finely chopped. Carefully pour hot coffee through the opening while blender is running; blend until chocolate is melted and smooth.
  • Pour mixture into small serving dishes. Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours and up to 3 days.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.6 g, Cholesterol 165.7 mg, Fat 24.5 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 14.5 g, Sodium 94.9 mg, Sugar 23.9 g

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.

HAZELNUT POTS DE CREME



Hazelnut Pots de Creme image

Recipe for Hazelnut Pots de Creme made with toasted hazelnuts, eggs, heavy cream and Frangelico. Recipe from Too Hot Tamales

Yield 4

Number Of Ingredients 5

4 ounces hazelnuts, toasted and skins removed
4 large egg yolks
1 large egg
2 1/2 cups heavy cream
2 tablespoons Frangelico

Steps:

  • Grind hazelnuts in a food processor until fine.Bring cream to a boil in a medium saucepan over medium-high heat, being careful to boil over. Add the sugar and stir until it is dissolved. Sir in the hazelnuts, bring back to a boil, and remove from the heat. Cool nearly to room temperature. Heat oven to 325 F.IN a large bowl, bean together the egg and egg yolks until smooth. Slowly add the cream mixture, stirring constantly. Stir in the Frangelico. Strain the mixture through a fine sieve into a large glass measuring cup with a spout, pressing against he mesh to extract all the flavor form the nuts. Discard the nuts.Pour mixture into 4 - (4oz) pots de creme cups (many pot de creme cups are 3 ounces so it make one more serving) or 4 oz ramekins. Arrange in a deep baking dish.Pour hot tap water into the baking dish so that it comes within 1/2 inch of the top of the pots. Do not get water in the pots de creme cups. Cover the dish with a sheet of aluminum foil. Put the baking dish in the oven and bake, until the custards are just set in the centers, approximately 33 to 35 minutes. Do not overbake. Carefully remove pots from the water and allow to cool to room temperature. If you are using pots de creme cups, put the lids on the pots. Refrigerate at least one hour, up to overnight. ServeIf pots de creme have been chilled for several hours then make sure to allow them to warm for at least 20 minutes before serving.Use a truffle/chocolate shaver (or good vegetable peeler) to shave chocolate curls. Scatter curls atop each pot de creme.

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.

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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