Chocolate Hazelnut Pots De Crème Recipe

Name: Chocolate Hazelnut Pots De Crème
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup half-and-half; 3 (1 1/2 ounce) Godiva dark chocolate bars, broken up; 1 tablespoon granulated sugar; 3 large egg yolks, lightly beaten; 2 teaspoons Frangelico; 1 teaspoon vanilla extract; Sweetened Whipped Cream; 1/2 cup heavy cream; 2 teaspoons confectioners' sugar; 2 teaspoons Frangelico; Garnish; 1/2 cup coarsely chopped hazelnuts

Servings: persons

1 cup half-and-half
3 (1 1/2 ounce) Godiva dark chocolate bars, broken up
1 tablespoon granulated sugar
3 large egg yolks, lightly beaten
2 teaspoons Frangelico
1 teaspoon vanilla extract
Sweetened Whipped Cream
1/2 cup heavy cream
2 teaspoons confectioners' sugar
2 teaspoons Frangelico
Garnish
1/2 cup coarsely chopped hazelnuts

1
Combine half-and-half, chocolate and sugar in small heavy saucepan. Cook and stir over medium heat for 10 minutes or until the mixture reaches a full boil and thickens.
2
Gradually stir about half of hot chocolate mixture into beaten egg yolks. Stir egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat.
3
Stir in Frangelico and vanilla. Pour chocolate mixture into six pots de creme cups, demitasse cups or souffle cups. Cover and chill for 2 hours.
4
Make the sweetened whipped cream:
5
In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.
6
Assembly:
7
Garnish each pot de creme with a dollop of whipped cream and chopped hazelnuts.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup half-and-half, 3 (1 1/2 ounce) Godiva dark chocolate bars, broken up, 1 tablespoon granulated sugar, 3 large egg yolks, lightly beaten, and more.

Yes, Chocolate Hazelnut Pots De Crème falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Hazelnut Pots De Crème

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions