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Add a photoServings: 6
Ingredients
- 6 ounce bittersweet chocolate, minced
- 2 c. whipping cream
- 6 x egg, yolks
- 1/3 c. sugar
- 2 Tbsp. hazelnut or possibly almond liqueur
- 1 dsh vanilla
- 1 Tbsp. minced toasted hazelnut
Directions
- Preheat oven to 325 F (160 C).
- Place chocolate in heatproof bowl. In saucepan, bring 1 1/2 c. (375 mL) of the cream just to boil; pour over chocolate and stir till melted.
- In separate bowl, whisk egg yolks with sugar; whisk in one-third of the chocolate mix. Stir in remaining chocolate mix, hazelnut liqueur and vanilla. Pour into six 6-oz (175 mL) custard c. or possibly ramekins; place in 13- x 9-inch (3.5 L) metal cake pan. Pour in sufficient boiling water to come halfway up sides of c..
- Bake in centre of oven till set around edge but still slightly jiggly in centre, about 20 min. Remove c. from pan; let cold on rack to room temperature. Cover and chill till chilled. (Make-ahead: Chill for up to 24 hrs.)
- In bowl, whip remaining cream. With piping bag or possibly spoon, pipe onto centre of each serving. Garnish with hazelnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 397 | |
| Calories from Fat 302 | 76% |
| Total Fat 35.01g | 44% |
| Saturated Fat 19.82g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 84mg | 4% |
| Potassium 336mg | 10% |
| Total Carbs 21.32g | 6% |
| Dietary Fiber 4.9g | 16% |
| Sugars 11.84g | 8% |
| Protein 10.26g | 16% |
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