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Prep Time
15 mins
Total Time
35 mins
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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

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