Chocolate Hazelnut Pots De Crème
- 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
- 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.
- 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.
- 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.
- Make the sweetened whipped cream:
- In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.
- Assembly:
- Garnish each pot de creme with a dollop of whipped cream and chopped hazelnuts.
godiva dark chocolate, sugar, egg yolks, frangelico, vanilla, cream, heavy cream, sugar, frangelico, hazelnuts
Taken from www.food.com/recipe/chocolate-hazelnut-pots-de-cr-me-237496 (may not work)