Chocolate and Hazelnut Pots of Cream with Brandy Snaps
Satisfy a chocolate craving with these elegant and charming little custards.
|125 g||Dark chocolate|
|2 tbsp||Brown sugar|
|1 to serve||Whipped cream|
- Preheat the oven to 140 degC. Warm the cream in a saucepan until it starts to simmer, then add the chocolate, stirring with a wooden spoon until the chocolate melts. Remove the saucepan from the heat, then gently stir in the Nutella until the mixture is smooth.
- In a separate bowl, beat the yolks and sugar until thick and creamy - about 5 minutes. Carefully pour in the chocolate mix, then blend thoroughly. Pour the mixture into 4 little ovenproof pots or ramekins. Put the pots into a deep baking dish, then place on the lower rack of the oven. Pour enough hot water into the baking dish to come halfway up the sides of the pots. Bake for 30-40 minutes or until slightly puffed up and just set at the edges. They should still be soft.
- Remove the pots from the baking dish, then transfer to the fridge for several hours. Serve with a spoonful of whipped cream and a garnish of brandy-snap pieces.