Company is coming, and you want to serve dessert. You don’t feel like embarking on a time-consuming baking project, yet you don’t want to serve anything ready-made. Think making an impressive dessert in 15 minutes is mission impossible? Well, think again. Make these pots de crème once, and they will become a classic. Your guests will swoon over the silky texture, the rich flavor, and the indulgent nature of this quick and easy dessert. What’s more, they will ask you to make “those amazing pots de crème” again when they return to your home for another meal. You will become renowned for these; in fact, they will do wonders for your culinary reputation. It’s the little black dress of desserts: just whip it and forget it. But do make sure you carefully keep the recipe a secret so nobody knows you actually spent the afternoon sipping cocktails.
Chocolate and Hazelnut Pots de Crème
3.5 oz [100 g] dark chocolate, chopped
½ cup [125 ml] hazelnut spread (such as Nutella, see notes)
¼ cup [60 ml] granulated sugar
1 tsp [5 ml] cornstarch
4 egg yolks
1 cup [250 ml] milk
1 cup [250 ml] heavy cream
To serve (optional):
Toasted and chopped hazelnuts
Fresh fruits, such as raspberries, cherries, strawberries, apricots, figs, or pears (see notes)
In a large bowl, add the chopped dark chocolate and hazelnut spread. Reserve.
In a saucepan off the heat, whisk the sugar and cornstarch together. Whisk in the egg yolks. Add the milk and cream and mix thoroughly. Place over medium heat and bring to a boil, mixing constantly and scraping down the sides and bottom of the pan so the mixture doesn’t stick. Once the mixture boils (it won’t take more than a minute or two), bring the heat down to a minimum and simmer for 2 to 3 minutes, or until it has thickened to a custard consistency.
Pour through a sieve and into the bowl containing the chopped chocolate and hazelnut spread. Let sit for a minute, then whisk until smooth.
Pour into 6 glasses or bowls (½ cup [125 ml] capacity). Cover with plastic wrap and refrigerate for 2 hours, or until the cream has completely cooled down.
Top with whipped cream, fresh fruits, and toasted hazelnuts, if desired. The assembled pots de crème can keep for 2 to 3 days in the refrigerator. Take them out to room temperature 15 to 30 minutes before serving.
- If you don’t have hazelnut spread on hand, substitute 2.5 oz [70 g] dark or milk chocolate.
- Use whatever fruit is perfectly ripe and on season. Larger fruits can be cut in slivers or diced; I like to pour half the chocolate cream, add some fruits, pour the rest of the mixture over, then top with more fruit once the cream is cool. It makes for a fresh surprise while enjoying the dessert!
Recipe Credit: Adapted from Ricardo Magazine.Yum