nutella-yuzu pot de creme...

At work, Nutella pot de creme was a hit when we put it on the menu for Dine About Town last month. I can understand why. Chocolate pudding tends to be a dessert that people can count on it.

At home, I made the pot de creme slightly different. I used milk chocolate instead of dark chocolate, added some yuzu juice to give its a little kick, then finished with milk chocolate cardamom whipped cream, caramelized hazelnut and cocoa nibs.

make 4 servings (6 oz. ramekins)
for the pot de creme
- 250 g milk
- 250 g heavy cream
- 150 g Nutella
- 50 g 40 % milk chocolate
- 4 egg yolks
- 1 eggs
- 100 g sugar
- pinch of salt
- 25 g yuzu juice
for the whipped cream
- 200 g heavy cream
- 140 g 40 % milk chocolate, chopped
- pinch of cardamom

for the pot de creme
1. Bring milk and cream to a boil.
2. Remove from the heat, stir in Nutella and chocolate.
3. Whisk yolks, egg, sugar and salt together by hand until well blended.
4. Temper hot dairy into yolk mixture while whisking.
5. Strain and pour into ramekins.
6. Cover each individual ramekin with aluminum foil.
7. Bake in a hotel pan at 325 degrees F in a water bath for 35-40 minutes or until set.
for the whipped cream
1. Bring cream and cardamom to a boil.
2. Remove from the heat, add chocolate. Mix until smooth.
3. Cover with plastic wrap and chill overnight.
4. Just before using, whip the cream to firm peaks.
5. Place into a pastry bag with star tip.


maggie said...

What a great combination.

Y said...

Very pretty. I love those caramelised hazelnuts, by the way!

Katie said...

They sound wonderful. You can't go wrong with chocolate and hazelnuts

Kevin said...

Those chocolate pots look good!


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