Hazelnut Pot De Crème

Prep time: 15min
Total time: 35min
Serves 8
1 1/4 cup
Semi-Sweet Chocolate Chips
300 mL
1 1/2 cup
whipping cream
375 mL
1 cup
milk
250 mL
6
egg yolks
0
1/4 cup
granulated sugar
60 mL
2 tbsp
hazelnut liqueur
30 mL
1 tsp
Pure Vanilla Extract
5 mL
1/3 cup
hazelnuts, toasted, chopped
75 mL
1/4 cup
fresh raspberries
60 mL
calories
470
fat
32 g
saturated fat
16 g
carbs
37 g
protein
7 g
cholestrol
215 mg
fibre
3 g
sodium
40 mg
potassium
150 mg

Directions

  1. Preheat oven to 325°F (160°C). Place chocolate chips in a heatproof bowl. In a saucepan, bring cream and milk just to a boil; pour over chocolate and stir until melted.

  2. In a separate large bowl, whisk egg yolks with sugar until smooth. Whisk one-third of the chocolate mixture into egg yolk mixture. Stir in remaining chocolate mixture, hazelnut liqueur and vanilla until smooth. Pour into six 6-oz (175 mL) custard cups or ramekins; place ramekins in 13 x 9-inch (3 L) baking dish. Pour in enough boiling water to come halfway up sides of the ramekins.

  3. Bake in centre of oven until set around edge, but still slightly wiggly in centre, about 20 min. Remove ramekins to wire rack; cool to room temperature. Cover and refrigerate until chilled.

  4. Garnish each ramekin with a sprinkle of hazelnuts and a few fresh raspberries.