Desserts > Chocolate Desserts > Chocolate Puddings & Mousses > Chocolate Pots de Crème Recipe

Milk Chocolate and Hazelnut Pots de Crème

This Milk Chocolate and Hazelnut Pots de Crème is a creamy, decadent dessert that's surprisingly easy to make. The rich milk chocolate pairs perfectly with the nutty flavor of hazelnut, creating a truly irresistible treat. Perfect for a special occasion or a simple weeknight indulgence.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 2 cups Heavy Cream
  • 8 ounces Milk Chocolate, finely chopped
  • 2 tablespoons Hazelnut Paste (or Nutella)
  • 4 Egg Yolks
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 Pinch of Salt
  • To taste Optional: Chopped Hazelnuts, for garnish

Prepare the Chocolate

Place the chopped milk chocolate in a heatproof bowl. Set aside.

Heat the Cream

In a medium saucepan, combine the heavy cream and salt. Heat over medium heat until the cream is just simmering around the edges. Do not boil.

Make the Custard Base

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened. This usually takes about 2-3 minutes of vigorous whisking.

Temper the Egg Yolks

Gradually pour a small amount of the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Continue adding the hot cream in a slow, steady stream until about half of the cream has been incorporated.

Combine and Cook

Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of a spoon. Be careful not to overheat or boil the mixture, as this will cause the eggs to curdle. The mixture should reach a temperature of about 170-175°F (77-79°C).

Melt the Chocolate and Add Hazelnut

Pour the hot custard mixture over the chopped chocolate in the heatproof bowl. Let it sit for a minute to soften the chocolate, then gently whisk until smooth and the chocolate is completely melted. Stir in the hazelnut paste or Nutella until fully incorporated.

Add Vanilla and Strain

Stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup. This will remove any lumps and ensure a smooth, creamy texture.

Pour into Ramekins

Pour the chocolate mixture into individual ramekins or small jars, filling them almost to the top.

Bake in a Water Bath

Place the ramekins in a baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This creates a water bath, which helps the custards cook gently and evenly.

Bake

Bake in a preheated oven at 325°F (160°C) for 25-30 minutes, or until the custards are set around the edges but still slightly wobbly in the center. A slight jiggle is good! They will continue to set as they cool.

Cool and Chill

Carefully remove the baking dish from the oven and let the ramekins cool in the water bath for about 30 minutes. Then, remove the ramekins from the water bath and let them cool completely at room temperature. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the custards to set fully.

Serve

Before serving, let the pots de crème sit at room temperature for about 10-15 minutes to soften slightly. Garnish with chopped hazelnuts, if desired.

Nutrition Facts Estimated per 100g of product

(Approximation only, values can vary based on specific ingredients used)
Calories: 380-480 kcal
Fat: 28-38g
Saturated Fat: 16-22g
Cholesterol: 150-200mg
Sodium: 60-85mg
Carbohydrates: 25-30g
Sugar: 20-25g
Protein: 5-7g

Other Important Considerations for Nutrition

This dessert is high in fat and cholesterol due to the heavy cream and egg yolks. The addition of hazelnut paste (especially Nutella) adds to the sugar content. Enjoy in moderation as part of a balanced diet. Using a lower-fat cream or milk substitute will alter the texture and richness of the dessert. Always consult with a registered dietitian or healthcare professional for personalized dietary advice.

← Easy German Chocolate Cupcakes Rich Flourless Chocolate Cake →

FAQ

  • Can I use a different type of nut butter?

    Yes, almond butter or even peanut butter could work, but it will change the flavor profile of the dessert.
  • Can I use a sugar substitute?

    Using a sugar substitute may affect the texture and consistency of the pots de crème. It is recommended to use real sugar for the best results.
  • What can I do if I don't have a fine-mesh sieve?

    While the sieve helps create a smoother texture, you can skip this step if needed. Just be sure to whisk the mixture thoroughly to minimize any lumps.
  • Can I add a liqueur to the pots de crème?

    Yes, a tablespoon or two of hazelnut liqueur (like Frangelico) would complement the flavors nicely. Add it along with the vanilla extract.