Posted by Grace Massa Langlois on Friday, 20th January 2012

I was immediately inspired to make these Pots de Crème when I ran across a few unopened parcels from a “food prop” shopping spree I took a few months ago.  It was like Christmas all over again.  Every time I return from one of my shopping trips I sneak in the house with all my bags and tuck them away before my son, Matthew, can see them.  He thinks I am obsessed with “kitchen stuff”.  Although I would never admit it to him the never-ending stacks of dishes, linens, cutlery (I could go on and on) is a clear indication of my “passion”.  I’ve spent the last week trying to organize my food props and create some semblance of order in what Matt terms “clutter”.  It’s hard work!  I thought I would reward my efforts with a special treat, velvety and rich petits pots de crème au chocolat.

A photo of a French dessert, chocolate pots de crème served garnished with sweetened whipped cream.

I flavoured the simple custard with Frangelico.  Frangelico, hazelnut liqueur, with hints of vanilla and dark chocolate is produced in the Piedmont region of Northern Italy.   The liqueur gives the custard an irresistible hazelnut flavour.  I enhanced the subtle flavours of the liqueur in the pots de crème by infusing the vanilla in the cream and using a combination of dark and bittersweet chocolate.

A photo of four crème chocolat flavoured with Frangelico, a hazelnut liqueur.

Pots de Crème is traditionally served in small-lidded pots with a single delicate handle.  The lid prevents a skin from forming on the top of the custard.  In fact, Pots de Crème refers to both the custard dessert and the small pots the dessert is served in.  I’ve been searching the antique markets for quite some time in hopes of finding a vintage set in white.

A photo of two Chocolate Pots de Creme in small espresso cups on a white dish.

When I was researching the history of the dessert I learned there are special “chocolate spoons” that were all the rage during the time of the “chocolate” revolution.  Apparently the smaller version of the spoon fits perfectly in the pots de crème cups.  I’ve added them to my list of “must haves” and “must find”.

A photo of Chocolate and Hazelnut Pots de Crème served with Chocolate Hazelnut Cookies.

Now if I could only find a spot to house all my “must haves”.  I’ve made it my mission to purge in 2012. I’m not sure how successful I’ll be.  Moe, my late husband, was the purger.  I’m far too sentimental and I find it so hard to part with things especially if there’s any type of memory attached.  And my practical side gets in the way as well.  If it’s brand new or if someone in the family may be able to make use of it, then it stays put for another year.

A photo of three Pots de Crème French desserts served in espresso cups with saucers and dessert spoons.

Moe’s reasoning was always if you haven’t used it in the last year you’d never miss it.  Of course he was right (most of the time).   On more than one occasion I’ve torn the house apart looking for something before the realization sets in and a smile washes over my face and I find myself chuckling because Moe’s probably looking down on me with a grin saying, “you’re never going to find it, it’s gone”.

A photo of a chocolate pots de creme garnished with a dollop of sweetened cream served on a blue dessert dish with chocolate hazelnut cookies.

If I don’t get my “kitchen stuff” organized soon Matthew might put on the “purging” cap and some of my treasures may start to go missing.  Thankfully unlike Moe, Matthew has a sweet tooth.  So far I’ve been able to appease him with my sweet treats.  I served my Chocolate Hazelnut Pots de Crème with sweetened whipped cream and Chocolate Hazelnut Cookies (I’ll share the recipe in my next post).  I think I’m safe or rather my treasures are safe for another week.

An image of a French dessert, pot de cream served in espresso cups and displayed in a row, one behind the other.

Have a wonderful weekend!

A photo of a French chocolate pudding dessert, pots de creme au chocolat, garnished with whipped cream and served in chocolate brown espresso cups with a chocolate hazelnut cookie placed on the rim of the cup.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Custards, Creams & Mousses, Dolci al Cucchiaio, Mini Desserts, Piccola Pasticceria, Recipes, Ricette di Base, Spoon Desserts

Comments (10)

10 Responses to “Chocolate Hazelnut Pots de Crème {Pots de Crème al Cioccolato}”

  1. Kathryn Says:

    I love the cups, they are such a wonderful way to serve your dessert! And I’m the same when it comes to prop shopping, I have to hide them away and hope my boyfriend doesn’t notice! Another wonderful dessert Grace and I can’t wait for that cookie recipe!

  2. Lauren at Keep It Sweet Says:

    Those mugs are fantastic! I would definitely love to enjoy one of these with a cookie (or two)!

  3. Kiri W. Says:

    Oh wow – this is so gorgeous. My mouth is watering! Love the deep chocolate color :)

  4. marcellina Says:

    Just the recipe I was looking for. I have egg yolks that need to be used. This is perfect! As ever, I love the food styling and photography on your blog!

  5. Carolyn Says:

    They look sinful, and I adore Frangelico!

  6. Marly Says:

    Those little cups & spoons are just adorable! I know how you feel about the kitchen organization. I need help!

  7. Erin @ Dinners, Dishes, and Desserts Says:

    Those look amazing! I love anything with hazelnut flavor.

  8. Italian Cookies-Italian Cookie Recipes-Chocolate Chip Cookies-Cookies | La Mia Vita Dolce Says:

    […] Cookies with Chocolate Chunks, the perfect accompaniment to the chocolate dessert (Chocolate Hazelnut Pots de Crème) I shared last week.When I was growing up there were two things my mother could always be certain […]

  9. marla Says:

    These look amazing & I am so in love with those little cups & spoons!

  10. Recipes: Chocolate Hazelnut Pots de Crème : Perlkönig Says:

    […] Original Recipe: […]

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