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.
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