I love March. It’s a month of many birthdays. My dad’s, my father-in-laws, nieces, nephews, friends …and mine. As much as I hate getting older, I do take the time to celebrate my big day. Actually, I celebrate the week! I have a whole lot of pampering lined up – massage, facial, mani, pedi, hair – it’s going to be a great week.
March for me is about indulgence. We had friends over recently and indulged in this chocolate cream pot. A creamy chocolate pudding with nutella whipping cream. It’s so easy to make. The hard part is letting it refrigerate for a few hours. Definitely worth the wait.
Chocolate Pots de Creme with Nutella Whip
Adapted from Claire Robinson’s 5 Ingredient Fix
4 oz chocolate, chopped
1 1/2 cups whipping cream
1/4 cup sugar
2 large egg yolks
1/2 cup whipping cream
1 tsp sugar
1 TB nutellaPreheat the oven to 325 degrees. Put the chocolate into a heat-proof bowl. Heat the cream and sugar in a saucepan over low heat. Whisk until sugar is dissolved. Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth. Put the yolks in a small bowl; while whisking, add a small amount of the warm chocolate mixture to temper the yolks. Whisk the yolk mixture into the chocolate until well combined. Pour into a large baking dish and place it into a high-sided baking dish. You can use 4 ramekins instead of one large dish if you prefer. Fill the pan with boiling water until it reaches halfway up the sides of the chocolate-filled bowl and transfer to the oven. Bake until the custard is set but slightly jiggly, about 45 minutes. When the custard is at room temperature, refrigerate for a few hours.
Whip the remaining cream with the sugar until firm peak form. Add the nutella and whip for a bit more. Serve the cooled custard topped with the whip.