I don't know if this happen just at my home, but you know when a recipe is so good that you just can't take one single picture? Well... It's the situation of this chocolate-hazelnut pot. As you all can see this is the only tiny piece of the dessert that I can saved for the pic...Recipe from the book Cookshelf Chocolate - Jacqueline Bellefontaine
90g dark chocolate
4 tbsp Nutella
2 1/2 cups milk
2 egg yolks
1 tbsp sugar
1 tsp cornstarch
50g hazelnut, processed
1. Preheat the oven to 350˚. Heat water to make an oven water bath. In water bath, melt chocolate with Nutella and reserve. Heat milk until is almost boiling.
2. Meanwhile, whisk the eggs, yolks, sugar and cornstarch until is smooth. Gradually add the very hot milk, always whisking. Add melted chocolate and Nutella and processed hazelnut and whisk until smooth.
3. Pour this mixture into 6 small ovenproof dishes and place them in a large pan. Fill the pan with the boiling water (about two fingers up the sides of the dishes) and let to oven for about 1 hour or until is just set. Let to cool and refrigerate.
Serve: 6 portions.
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