Best 6 Hazelnut Pots De Creme Recipes

EXTRA-BITTERSWEET CHOCOLATE POTS DE CRèME

Steps:

• Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
• In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
• Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
• Bake until edges are lightly set (lifting foil to check) but center is still jiggly - it will set as it cools - 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.

CHOCOLATE POTS DE CRèME

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.)

CHOCOLATE POTS DE CREME

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-HAZELNUT POTS DE CREME

Steps:

• Spoon the chocolate-hazelnut spread into your blender. Add the chopped chocolate. Set your ramekins/cocottes/teacups/glasses on a baking sheet.
• In a medium saucepan, whisk together the milk, heavy cream, sugar, salt and egg yolks over medium heat. Cook, stirring constantly, 8 to 10 minutes; I like to use a flat-bottomed wooden spatula so that I can make sure the eggs aren't catching on the bottom and cooking. Cook until the custard thickens, resembling something like very thick paint. It should register between 175 and 180 degrees F on an instant-read thermometer. Another test: the custard should coat the back of the spatula, and when you draw a line across the back of the spatula with your (clean!) finger, the line should hold and maintain its edges without running. Remove from the heat immediately.
• Now, pour the warm custard through a strainer into the blender. Let it sit 5 minutes to melt the chocolate. Add the Sriracha, espresso powder if using and vanilla extract. Then, put the lid on the blender, hold down with a thick kitchen towel, and blend on low, then high, until smooth and combined, scraping down the sides if necessary. Taste for seasoning.
• Pour the custard into your containers, tapping them against the rim of the baking sheet to remove air bubbles. Pop them in the fridge and chill until the custards are set, 2 to 3 hours.
• Top with whipped cream or creme fraiche, some grated chocolate and minced hazelnuts. A little sea salt would be nice too.

CHOCOLATE POTS DE CREME

Steps:

• Preheat the oven to 325 degrees F.
• In a small pot, over low heat, bring the milk, half and half, almond extract, vanilla seeds and vanilla pod to a gentle simmer. Melt the chocolate in the top of a double boiler. In a large bowl, add the eggs, cocoa, and sugar and whisk to combine. Pour the heated milk mixture into the melted chocolate and whisk to combine. Temper the egg mixture into the chocolate mixture, adding it slowly to prevent the eggs from scrambling. Do not overmix. You want the ingredients to be blended but not frothy or bubbly.
• Pour the mixture into the small cups, filling almost to the top. Put the cups in a baking pan and fill the pan with 2 inches of water. Cover the top of the pan with aluminum foil. This will prevent the custard from forming a tough skin as it cooks. Put the pan in the center of the oven and bake until the custards are set but still a little loose, 25 to 30 minutes. Remove the pan from the oven.
• Carefully remove the cups from the water bath and allow them to cool for 30 minutes Serve with a dollop of whipped cream or refrigerate overnight, before serving with the whipped cream.

CHOCOLATE HAZELNUT POTS DE CRèME

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.