Chocolate-Hazelnut Pots De Creme
Chocolate-Hazelnut Pots De Creme takes roughly 2 hours and 30 minutes from beginning to end. Watching your figure? This gluten free recipe has 823 calories, 14g of protein, and 62g of fat per serving. This recipe serves 6. If you have sriracha sauce, sea salt, espresso powder, and a few other ingredients on hand, you can make it. It works well as a dessert.
Instructions
Watch how to make this recipe.
Spoon the chocolate-hazelnut spread into your blender.
Add the chopped chocolate. Set your ramekins/cocottes/teacups/glasses on a baking sheet.
In a medium saucepan, whisk together the milk, heavy cream, sugar, salt and egg yolks over medium heat. Cook, stirring constantly, 8 to 10 minutes; I like to use a flat-bottomed wooden spatula so that I can make sure the eggs aren't catching on the bottom and cooking. Cook until the custard thickens, resembling something like very thick paint. It should register between 175 and 180 degrees F on an instant-read thermometer. Another test: the custard should coat the back of the spatula, and when you draw a line across the back of the spatula with your (clean!) finger, the line should hold and maintain its edges without running.
Remove from the heat immediately.
Now, pour the warm custard through a strainer into the blender.
Let it sit 5 minutes to melt the chocolate.
Add the Sriracha, espresso powder if using and vanilla extract. Then, put the lid on the blender, hold down with a thick kitchen towel, and blend on low, then high, until smooth and combined, scraping down the sides if necessary. Taste for seasoning.
Pour the custard into your containers, tapping them against the rim of the baking sheet to remove air bubbles. Pop them in the fridge and chill until the custards are set, 2 to 3 hours.
Top with whipped cream or creme fraiche, some grated chocolate and minced hazelnuts. A little sea salt would be nice too.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Pots De Creme on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.