Easy Chocolate Hazelnut Pots de Crème: Your Go-To Recipe for a Quick & Elegant Dessert
Indulge in the luscious simplicity of these chocolate hazelnut pots de crème. Crafted with ingredients you likely already have on hand, this elegant dessert comes together in mere minutes, promising a rich and silky experience that will impress every guest.
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Imagine this: Guests are arriving soon, and you’re craving to serve them a dessert that feels both impressive and effortlessly chic. The thought of a long, involved baking project doesn’t appeal, yet a store-bought treat simply won’t do. What if we told you that creating a truly show-stopping dessert, one that tastes as if it took hours to prepare, could be accomplished in just about 15 minutes of active kitchen time? Prepare to have your culinary expectations transformed with this recipe for Chocolate Hazelnut Pots de Crème.
These exquisite individual custards are more than just a dessert; they are an experience. With their incredibly silky texture, intensely rich chocolate flavor perfectly complemented by the nutty warmth of hazelnut, and an indulgent character that truly satisfies, they are destined to become a staple in your entertaining repertoire. Once your guests taste them, they’ll undoubtedly be “swooning” and begging for “those amazing hazelnut pots de crème” every time they return to your table. Indeed, this dessert has a reputation-making quality, doing wonders for your culinary prestige without demanding much from your schedule. It’s the ultimate secret weapon for hosts and hostesses: whip it up, chill, and then simply enjoy the accolades. Just remember to keep the recipe a closely guarded secret; no one needs to know you spent your afternoon sipping cocktails while this magic happened almost on its own.
Pots de crème, a classic French dessert, translates literally to “pots of cream,” and truly lives up to its name. These individual creamy custards are traditionally baked in a bain-marie, but this streamlined recipe utilizes a stovetop method, making it even faster and more accessible without compromising on the luxurious texture. The addition of hazelnut spread elevates the classic chocolate pot de crème to a new dimension, marrying two beloved flavors into a harmonious, irresistible treat. This dessert is perfect for dinner parties, holiday gatherings, or simply when you desire a sophisticated yet easy-to-make indulgence.
The beauty of this chocolate hazelnut dessert lies in its simplicity and the high-quality ingredients that shine through. Dark chocolate provides a deep, robust base, while the hazelnut spread (like Nutella or a homemade version) infuses it with that distinct, comforting nutty sweetness. A careful balance of sugar, cornstarch, egg yolks, milk, and heavy cream creates the perfect custard consistency – smooth, rich, and firm enough to hold its shape but melt-in-your-mouth tender. This recipe is designed to be fail-proof, guiding you through each step to ensure perfect results every time. It’s also incredibly versatile, allowing for minor adjustments and creative garnishes to suit your taste and the occasion.
Whether you’re new to making custards or a seasoned pro, these easy chocolate hazelnut pots de crème will quickly become a favorite. Their make-ahead potential is another huge plus; prepare them hours or even days in advance, allowing you more time to focus on other aspects of your meal or simply relax before your event. Just before serving, a few simple garnishes can transform them into visually stunning masterpieces. Think swirls of freshly whipped cream, a sprinkle of toasted, chopped hazelnuts for crunch, or a burst of color and freshness from ripe berries. Each element contributes to a multi-sensory delight that will leave a lasting impression.
Pin Recipe
Chocolate Hazelnut Pots de Crème
Ingredients
- 3.5 oz (100 g) dark chocolate (preferably 60-70% cocoa solids), finely chopped
- 1/2 cup (125 ml) hazelnut spread (such as Nutella or a preferred gourmet brand, see note for substitution)
- 1/4 cup (50 g) granulated sugar
- 1 tsp (3 g) cornstarch
- 4 large egg yolks
- 1 cup (250 ml) whole milk
- 1 cup (250 ml) heavy cream (at least 35% fat)
To serve (optional, but highly recommended for the full experience):
- Freshly whipped cream
- Toasted and finely chopped hazelnuts
- Seasonal fresh fruits such as ripe raspberries, sweet cherries, or sliced strawberries for a vibrant contrast (see note)
Instructions
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Prepare your base: In a large, heatproof bowl, combine the finely chopped dark chocolate and the hazelnut spread. Ensure the chocolate is finely chopped to help it melt smoothly and quickly. Set this bowl aside for a moment.
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Create the custard mixture: In a medium-sized saucepan, remove it from the heat for now. Whisk together the granulated sugar and cornstarch until no lumps remain. This step is crucial for preventing a lumpy custard. Next, gradually whisk in the egg yolks until the mixture is smooth and pale. Then, pour in the milk and heavy cream, whisking constantly until all ingredients are fully incorporated.
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Cook the custard: Place the saucepan over medium heat. Bring the mixture to a gentle boil, making sure to whisk constantly. Continuous whisking is vital to prevent the egg yolks from scrambling and to ensure even thickening. As soon as the mixture starts to boil and bubble, immediately reduce the heat to low. Continue to simmer for 2 to 3 minutes, or until the custard has visibly thickened to a luxurious consistency, similar to a pourable pudding or crème anglaise. It should coat the back of a spoon.
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Combine and strain: Carefully pour the hot custard mixture through a fine-mesh sieve directly into the bowl containing the chopped chocolate and hazelnut spread. Straining removes any potential lumps and ensures an incredibly silky-smooth texture, which is a hallmark of excellent pots de crème. Let the mixture sit undisturbed for about one minute; this allows the residual heat from the custard to begin melting the chocolate and spread. After a minute, whisk vigorously until the chocolate and hazelnut spread are completely melted and the entire mixture is uniform, glossy, and perfectly smooth.
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Chill and set: Divide the warm chocolate and hazelnut mixture evenly among 6 individual serving glasses or small bowls, each with approximately a ½ cup (125 ml) capacity. Cover each pot de crème tightly with plastic wrap, ensuring the plastic wrap touches the surface of the custard to prevent a skin from forming. Refrigerate for a minimum of 2 hours, or until the chocolate and hazelnut pots de crème are thoroughly cool and perfectly set to a firm yet yielding consistency. For best results, chill overnight.
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SERVING: For optimal flavor and texture, remove the pots de crème from the refrigerator and allow them to come closer to room temperature for 15 to 30 minutes before serving. This slight warming enhances the creaminess and brings out the full depth of the chocolate and hazelnut flavors. Just before presenting, generously top each pot de crème with freshly whipped cream, a scattering of toasted and chopped hazelnuts for delightful crunch, and a garnish of fresh fruits like raspberries or sliced strawberries to add brightness and color.
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STORAGE: These delicious pots de crème can be stored, covered, in the refrigerator for up to 5 days. For the freshest presentation, add toppings like whipped cream and fresh fruits no more than 1 day before serving.
NOTES & VARIATIONS:
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Hazelnut Spread Substitution: If you find yourself without hazelnut spread on hand, don’t worry! You can still enjoy a delightful chocolate pot de crème. Simply substitute the hazelnut spread with an additional 2.5 oz (70 g) of dark or milk chocolate, depending on your preference for sweetness and richness. This will create a pure chocolate pot de crème, equally divine. For an extra touch of hazelnut flavor without the spread, consider adding 1/2 teaspoon of pure hazelnut extract to the custard mixture.
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Fresh Fruit Enhancement: The choice of fresh fruit is entirely up to your taste and what’s in season. Larger fruits such as strawberries or peaches can be beautifully sliced or diced. You have the option to serve the fresh fruits as a topping, creating a colorful and light contrast to the rich chocolate. Alternatively, for a delightful surprise within the dessert, you can incorporate them directly into the pots de crème. To do this, pour half of the warm chocolate cream mixture into your serving glasses, then sprinkle a layer of your chosen fresh fruits. Pour the remaining chocolate mixture over the fruit layer, and once the cream is cool and set, garnish with more fresh fruits just before serving. This technique adds layers of flavor and texture.
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Flavor Variations: Feel free to experiment with other flavor enhancers. A pinch of sea salt can intensify the chocolate flavor, while a shot of espresso or a teaspoon of instant coffee powder (dissolved in the milk) can add a wonderful mocha note. A touch of orange zest or a few drops of orange extract can also beautifully complement the chocolate and hazelnut.
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Selecting Your Chocolate: The quality of your dark chocolate significantly impacts the final taste. Opt for a good quality chocolate bar (60-70% cocoa) rather than chocolate chips, which often contain stabilizers that can affect the texture.
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