Hazelnut Pot De Crème
Prep Time
Cooking Mode
1 ¼ cup semi-sweet chocolate chips
1 ½ cup 35% whipping cream
1 cup milk
6 egg yolks
¼ cup sugar
2 tbsp hazelnut liqueur
1 tsp vanilla extract
⅓ cup hazelnuts, toasted, chopped
¼ cup fresh raspberries
1 ¼ cup semi-sweet chocolate chips
1 ½ cup 35% whipping cream
1 cup milk
6 egg yolks
¼ cup sugar
2 tbsp hazelnut liqueur
1 tsp vanilla extract
⅓ cup hazelnuts, toasted, chopped
¼ cup fresh raspberries
Directions
1Preheat 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.
2In 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.
3Bake 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.
4Garnish 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.
Personal Note
Personal Note
