Chocolate Pot De Creme Recipe

Prep

Preheat the oven to 150°C (300°F). Place 6 small ramekins (about 120–150 ml each) in a deep baking dish or roasting pan.

Warm dairy

In a medium saucepan, combine the whole milk and 120 ml of the heavy cream. Warm over medium heat until it just begins to steam and small bubbles form around the edge — do not boil.

Melt chocolate

Place the finely chopped chocolate in a heatproof bowl. Pour about one-third of the hot milk/cream mixture over the chocolate and let sit 1 minute, then whisk until smooth. Add the remaining warm liquid gradually, whisking to a glossy ganache.

Temper yolks

In a separate bowl, whisk the egg yolks with 50 g granulated sugar until slightly thickened and pale. Slowly whisk about 3 tablespoons of the chocolate cream mixture into the yolks to temper, then whisk the tempered yolks back into the pot with the remaining chocolate mixture.

Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard thickens slightly and coats the back of a spoon (temperature about 170–175°F / 77–80°C). Remove from heat and stir in 1 tsp vanilla extract and a pinch of salt.

Strain and bake

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Divide the strained custard evenly among the ramekins. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath).

Bake

Carefully transfer the baking dish to the oven and bake for 25–35 minutes, until the edges are set but the centers still have a slight wobble. Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set.

Chill equipment

Place the mixing bowl and beaters in the refrigerator or freezer for 10–15 minutes to chill — cold equipment helps the cream whip better.

In the chilled bowl, combine 240 ml cold heavy cream, 3 tbs Nutella, 1 tbs confectioners' sugar and 1/2 tsp vanilla extract. Start whipping on medium speed until the mixture is soft-peaked. Taste and adjust sweetness or Nutella amount if desired. Continue whipping to firm peaks, taking care not to overbeat (stop when peaks hold but cream is still glossy).

Transfer the Nutella whipped cream to a piping bag fitted with a large round or star tip (optional) and refrigerate until ready to use.

Toast (optional)

If using raw hazelnuts with skins on, toast them on a baking sheet at 180°C (350°F) for 8–10 minutes until fragrant. To remove skins, wrap warm nuts in a kitchen towel and rub; skins will partially come off. Allow to cool slightly.

Candy

In a small nonstick skillet, combine 50 g granulated sugar and 2 tbs water over medium heat. Swirl the pan gently (do not stir) until sugar dissolves and turns a deep amber color. Add the hazelnuts and quickly toss to coat with the caramel. Remove from heat, stir in 0.25 tsp salt and 5 g unsalted butter if using, then spread nuts on a silicone mat or parchment to cool and separate. Once cool, chop roughly for garnish.

When the pots de crème are fully chilled and set, top each ramekin with a generous dollop or piped swirl of Nutella whipped cream.

Sprinkle the chopped candied hazelnuts over the whipped cream. Dust lightly with 1/4 tsp unsweetened cocoa powder per serving (use remaining cocoa for all ramekins as needed) and finish with optional extra chopped hazelnuts.

Serve chilled. Store leftover pots de crème covered in the refrigerator for up to 3 days and whipped cream separately for 24 hours.