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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
15 min
Total Time
35 min
Serves
Serves 8

Ingredients

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

Directions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Garnish each ramekin with a sprinkle of hazelnuts and a few fresh raspberries.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
470
Fat:
32
Saturated Fat:
16
Carbs:
37
Fibre:
3
Sugar:
0
Cholesterol:
215 mg
Protein:
7
Sodium:
40 mg
Potassium:
150