These easy chocolate hazelnut pots de crème are made with ingredients you likely already have on hand and come together in minutes.
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Guests are coming, and you want to serve them 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 hazelnut 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.
Fresh fruitssuch as raspberries, cherries, or strawberries (see note)
In a large bowl, add the chopped dark chocolate and hazelnut spread. Set aside.
In a saucepan off the heat, whisk the sugar and cornstarch together. Whisk in the egg yolks. Whisk in the milk and cream. Set over medium heat and bring to a boil, whisking constantly. As soon as the mixture boils, lower the heat to low and simmer for 2 to 3 minutes, or until the mixture 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.
Divide the chocolate and hazelnut mixture between 6 glasses or bowls (½ cup/125 ml capacity). Cover with plastic wrap and refrigerate for 2 hours, or until the chocolate and hazelnut pots de crème are cool and set.
SERVING: Take the pots de crème back to room temperature 15 to 30 minutes before serving. Top each pot de crème with whipped cream, fresh fruits, and toasted hazelnuts before serving.
STORAGE: Pots de crème will keep refrigerated for up to 5 days. Garnish with toppings up to 1 day before serving.
If you don’t have hazelnut spread on hand, substitute 2.5 oz (70 g) additional dark or milk chocolate.
You can use whichever fruit is ripe and in season. Larger fruits can be sliced or diced. You can serve the fresh fruits as a topping, or incorporate them into the pots de crème. To do so, pour half the warm chocolate cream, sprinkle some fruits, pour the rest of the mixture over. Garnish with more fruits once the cream is cool.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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