Best Chocolate Hazelnut Pots De Crème Recipes

Chocolate Pots de Creme image

Provided by Martha Stewart

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.

Chocolate Pots de Creme image

Provided by Food Network Kitchen

Categories dessert

Time 2h16m

Yield 6 - 8 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.

Chocolate Hazelnut Pots De Crème image

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

Chocolate Pots de Crème image

Yield Makes 6 servings

Number Of Ingredients 5

2 cups whipping cream
1/2 cup whole milk
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large egg yolks
1/3 cup sugar

Steps:

Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)