Espresso Chocolate Pots with Hazelnut Crunch

• 200gdark chocolate, finely chopped
• 300mldouble cream
• 150mlwhole milk
• 60mlstrong espresso or very strong black coffee
• 1 tspvanilla extract
• 2large eggs
• 3large egg yolks
• 55gcaster sugar
• fine salt
• 1.2lfreshly boiled water, for the bain-marie
• 60ghazelnuts, roughly chopped

Method

1. 1Heat the oven to 150°C fan. Put six 200ml heatproof pots or ramekins in a deep roasting tin.
2. 2Toast the hazelnuts in a dry frying pan over a medium heat for 4-5 minutes until deeply golden and fragrant. Tip on to a plate to cool so they do not keep cooking in the hot pan.
3. 3Put the chopped chocolate in a heatproof jug. Heat the cream, milk, espresso or very strong black coffee, vanilla and a small pinch of salt in a saucepan for 4-5 minutes until steaming and just beginning to shiver at the edges, then pour it over the chocolate.
4. 4Leave the chocolate for 2 minutes until softened, then stir until completely smooth and glossy. Do not whisk hard: you want a silky custard, not a foamy one.
5. 5Whisk the eggs, yolks and sugar in a large bowl for 1 minute until combined. Slowly whisk in the warm chocolate mixture, starting with a thin stream so the eggs stay smooth.
6. 6Divide the custard between the pots. Pour the freshly boiled water into the roasting tin until it comes halfway up the sides of the pots, then bake for 28-30 minutes until the edges are set but the centres still have a gentle wobble.
7. 7Lift the pots from the water and cool for 45 minutes until no longer warm to the touch. Chill for at least 3 hours until cold and softly set.
8. 8Scatter the cooled toasted hazelnuts over the pots just before serving.

Per serving

kcal

606

protein

9.6g

fibre

4.3g

carbs

28.2g

fat

49.3g