NUTELLA CHOCOLATE POTS WITH CREME FRAICHE AND SEA SALT

Adapted from Nigella Lawson's recipe for Chocolate Pots.

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
2 eggs
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. 

To serve, top with a teaspoon of crème fraîche and a pinch of Maldon sea salt.

DASH AND BELLA
http://www.dashandbella.blogspot.com
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