Petit Pots au Chocolat with Roasted Hazelnuts*

Blog Provençal cuisine

A very easy dessert that everyone loves and with a pretty fail-safe recipe. These ones are child friendly as they’re not too dark, but you can vary them according to your taste with darker or lighter chocolate.

Makes 4-6 pots, depending how big you like yours..I always double the recipe as they always seem to disappear!

-300ml of single cream
-3 Egg yolks
-150 g chocolate (I do ½ milk, ½ dark)
-1 tablespoon of brown sugar
-some finely chopped Hazelnuts

Pre-heat your oven at 120 Celsius. Heat the single cream to almost boiling and drop in the chocolate. Stir until it’s all dissolved, then add the sugar. Switch off the hob, add the egg yolks and stir them in carefully. The mixture should instantly start to thicken. Pour the mixture into a jug to pour them neatly into your little glasses, espresso cups or ramekins.

Take a large enough roasting tin and fill it halfway with water (as a bain-marie) and put that in the oven. Add your little pots and bake them for 45 minutes, then take them out to cool down.

Take a non- stick pan and roast the hazelnuts with a tiny bit of butter and sugar, once caramelized spread them over the little chocolate pots.

You can either eat them slightly hot (which I prefer..) or refrigerate them for a few hours if you prefer them cold. They’re gorgeous with a bit more cream on top and some red berries on the side.

Enjoy and don’t worry about the calories.

* Pots are shown without the roasted hazelnuts!

Stephen Cronk
The author: Stephen Cronk

I became captivated with the world of wine whilst on a visit to the Barossa Valley during my gap year in Australia. I went on to join a London wine merchant and studied wine for several years before starting my own wine business at 24. I sold the business aged 30 and went into Telecoms for 15 years, during which time I began cooking up the plan to create Mirabeau.

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