Nutella Chocolate Pots with Crème Fraîche and Sea Salt

Serves: 10

Nutella. Chocolate. Cream. Heavenly.

If you worry about raw eggs - use the liquid pasturized eggs in the carton.

Yield: 10 "pots"
Prep Time:
Cook Time:
Total Time:

Ingredients:

1 pound bittersweet or semi-sweet chocolate, coarsely chopped
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
1 cup whole milk
3/8 cup nutella
1 teaspoon vanilla bean extract
2 eggs
crème fraîche
sea salt

Directions:

Makes 10 "pots" (use ramekins or small drinking glasses) that are about 3/4 cup each.

Place chocolate and salt in bowl of a food processor. Pulverize until it's almost as fine as powder.

Pour cream and milk into a medium-sized pot. Heat until it's just under the boil. Turn off the heat. Pour into a pitcher. Carefully pour hot cream/milk down the food processor tube onto the pulverized chocolate. Add Nutella. Let sit for 1 minute. Process for 30 seconds. Scrape down the sides. Add vanilla extract and eggs. Process for another 30 seconds. Scrape down the sides. Pulse a few times. Make sure it's smooth. Pour mixture into a pitcher. Pour into 10 small pots (ramekins or small drinking glasses). Refrigerate for at least 2 hours.

Take out of the fridge about 30 minutes before serving. Top with a teaspoon of crème fraîche and a pinch of sea salt.



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