Nutella Chocolate Pots with Crème Fraîche and Sea Salt
Nutella. Chocolate. Cream. Heavenly.
If you worry about raw eggs - use the liquid pasturized eggs in the carton.
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.
