Recipes

Recipe: Hazelnut Chocolate Pots

This shortcut version of chocolate pots uses hazelnut-infused chocolate

By Caren McSherry /

Credit: Hamid Attie

Caren McSherry’s shortcut version of chocolate pots uses hazelnut-infused chocolate

There have always been many different ways to make chocolate pots. This shortcut version uses a food processor

My version takes it one step richer by using a mixture of hazelnut chocolate, technically referred to as gianduja (pronounced jon-doo-yah), together with bittersweet chocolate. 


Ingredients

  • 
75 g (2 ½ oz) gianduja (hazelnut chocolate)

  • 125 g (4 oz) bitter or semisweet chocolate

  • 185 ml (¾ cup) whipping cream

  • 125 ml (½ cup) whole milk
  • 
2 ml (½ tsp) vanilla paste (vanilla paste is a thick
 paste of the pods of the bean. It is used the same way extract is. The upside of using the paste is that you end up with flecks of vanilla.)
  • 
15 ml (1 tbsp) hazelnut liqueur (optional)
  • 
2 ml (½ tsp) ground cardamom

  • 1 large egg

  • 6 amaretti cookies, crushed

  • 6 fresh raspberries

  • 18 whole toasted pistachio nuts or hazelnuts



Instructions

  1. Place the chocolates in a food processor; process until almost fine.
  2. Place the whipping cream and milk in a small stainless steel pot and bring to a slow simmer.
  3. Add the vanilla paste, hazelnut liqueur (if using), and ground cardamom.
  4. Pour the hot milk mixture into the feed tube of the food processor, and let the machine run for about 20 seconds.
  5. While it is running, add the egg and run for a further 30 seconds.
  6. Pour the mixture into little soufflé cups, espresso cups, or better yet, little pots au crème.
  7. Chill in the refrigerator for at least 4 to 6 hours, or overnight.
  8. To serve, remove from the refrigerator a half hour before serving. (Room temperature brings out the best in good chocolate.)
  9. Garnish with crushed amaretti cookies and a perfect fresh raspberry. Or top each pot with three pistachio nuts. I also like to garnish these with a little gold leaf foil or gold flakes. 


Serves 6


Recipes and excerpts from In a Pinch by Caren McSherry (Whitecap Books, 2011).

Originally published in BC Home magazine. For monthly updates, subscribe to the free BC Home e-newsletter, or purchase a subscription to the bi-monthly magazine.