recipe and photo from here
Bonjour from a sunny SW France,
Sorry for the lack of posts but I have been busy looking after our guests and baking and since we have a lot of young guests staying, most of my baking includes either nutella or chocolate.
I needed to make a quick dessert and this is the recipe that I used...and yes, it includes nutella.
Nutella Chocolate Pots with Crème Fraîche and Sea Salt
Makes 10 "pots" (use ramekins or small drinking glasses) that are about 3/8 cup each.
1 pound bittersweet chocolate, coarsely chopped
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
1 cup whole milk
3/8 cup Nutella (or Nocciolata spread)
1 teaspoon vanilla bean extract
Maldon sea salt
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 Maldon sea salt.
bon vendredi à tous, Leeann x