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Hazelnut & Chocolate Crème Pots

For a silky smooth chocolate texture it is essential to use good-quality dark chocolate with at least 70% cacao solids. I used locally produced Hogarth Craft Chocolate from single origin Dominican Republic cacao beans.

Ingredients

  • 1 large pear peeled and cut into small wedges
  • 400 ml hazelnut milk OR 400ml can coconut milk
  • 1 teaspoon pure vanilla extract
  • 150 g good quality dark chocolate I used locally-crafted Hogarth Chocolate
  • 3 free-range egg yolks
  • pinch of sea salt

Instructions

  • Preheat oven to 150C. Place 6 x 1/2 cup ramekins into a shallow baking tray.
  • Divide pear evenly between the ramekins.
  • Combine the hazelnut milk (or coconut milk) and vanilla in a saucepan and bring to a simmer. Remove from the heat and add the chocolate, whisking until melted.
  • In a bowl whisk together the egg yolks and salt to combine. Slowly pour in the chocolate mixture whisking constantly. Pour evenly into the ramekins. Pour boiling water into the baking tray to come half way up the sides of the ramekins. Place the tray in the middle of the oven and bake for 30-35 minutes until set around the edges. There will be a little wobble in the middle of the chocolate pots, however they will firm up as they cool. Best served cold.