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Chocolate Nutella Pots de Creme
Prep Time
10 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 25 mins
Chocolate Nutella Pots de Crème could be one of the best things I have ever eaten. The custard is so smooth it is delightfully sensuous. All the flavors make the perfect blend with the just the right amount of spice to jazz things up. Serve in glasses, espresso cups, small coffee cups, or ramekins. Recipe is from Aarti Sequeira, Food Network .
Servings: 6 - 1 cup servings
Author: Ginger
  • 1 cup 10.5 oz / 303 g Nutella, or another chocolate-hazelnut spread
  • 3.5 oz 100 g dark chocolate (70 percent) chopped
  • 1 ½ cups 375 ml whole milk
  • 1 cup 250 ml heavy cream
  • ¼ cup 2 oz / 54 g granulated sugar
  • ¾ tsp Kosher salt
  • 6 large egg yolks
  • 1- 2 tsp Sriracha sauce 2 tsp if you like it spicy hot
  • ½ tsp instant espresso powder
  • ½ tsp pure vanilla extract
For Garnishes
  • Lightly sweetened whipped cream or crème fraiche
  • Cocoa powder for dusting
  • Minced hazelnuts for garnishing
  • Flaky sea salt I like Maldon
  1. Spoon the Nutella into a medium mixing bowl (or the bowl of a food processor fitted with a steel blade), then add the chopped dark chocolate. Set aside.
  2. Add milk, heavy cream, egg yolks, sugar and Kosher salt to a medium size nonreactive saucepan. Turn the heat up to medium temperature. Briefly whisk together the ingredients. Switch out the whisk with a wooden spoon and cook the custard stirring constantly, scraping along the bottom and crevices of the saucepan to make sure the custard does not stick or burn. After the custard has cooked for a while, about 8-10 minutes, you will notice the custard beginning to get thicker. This is an indication your custard is getting finished.
  3. Look for these three clues that indicate the custard is done cooking; first, dip your wooden spoon into the custard to coat the spoon then run your finger across the back of the spoon to paint a line. Hold the spoon sideways, if the line edges stay intact, not runny, then the custard is ready. Second, the temperature of the custard should register between 175˚F and 180˚F (79°C - 82°C). Above 185˚F (85°C) the eggs will start to scramble. Third, the custard will look thicker, almost as thick as good quality house paint. Depending on the temperature of your stove, the cooking time should take between 10-15 minutes.
  4. When the custard is done, turn off the heat and pour the custard through a fine mesh strainer into the bowl with the chocolate and Nutella. Cover the bowl with plastic wrap and let sit for 5 minutes.
  5. Meanwhile, organize 6 -8 oz (250 ml) serving glasses, ramekins, or small coffee mugs on a rimmed baking sheet.
  6. Thoroughly stir, or process in your food processor, the custard and chocolate until the chocolate is all melted and thoroughly mixed together. Then add the instant coffee, sriracha, and vanilla extract and stir again double checking the chocolate is melted and the custard is well mixed.
  7. Pour the chocolate into a container with a spout then pour the chocolate custard into serving dishes. Tap each glass against the countertop to remove any air bubbles in the chocolate pots de crème.
  8. Place the pots de creme in the refrigerator and chill until the custard is just chilled, about one hour. Once the pots de creme are cooled, cover each serving dish lightly with plastic wrap. Refrigerate until chilled and set, at least 4 hours or overnight.
  9. Serve chilled and garnish each serving with whipped cream or crème fraiche, sprinkled coco powder, sea salt and chopped hazelnuts.