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Chocolate Hazelnut Pots de Creme

Food Network Canada
YIELDS
6 servings
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Ingredients

6
oz bittersweet chocolate, chopped
2
cup whipping cream
6
egg, yolks
cup sugar
2
Tbsp hazelnut or almond liqueur
dash vanilla
1
Tbsp chopped toasted hazelnut
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Directions

Step 1

Preheat oven to 325ºF (160ºC).

Step 2

Place chocolate in heatproof bowl. In saucepan, bring 1 1/2 cups (375 mL) of the cream just to boil; pour over chocolate and stir until melted.

Step 3

In separate bowl, whisk egg yolks with sugar; whisk in one-third of the chocolate mixture. Stir in remaining chocolate mixture, hazelnut liqueur and vanilla. Pour into six 6-ounce (175 mL) custard cups or ramekins; place in 13- x 9-inch (3.5 L) metal cake pan. Pour in enough boiling water to come halfway up sides of cups.

Step 4

Bake in centre of oven until set around edge but still slightly jiggly in centre, about 20 minutes. Remove cups from pan; let cool on rack to room temperature. Cover and refrigerate until chilled. (Make-ahead: Refrigerate for up to 24 hours.)

Step 5

In bowl, whip remaining cream. With piping bag or spoon, pipe onto centre of each serving. Garnish with hazelnuts.

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