by Linda Cloutier

Saturday, August 27, 2011

Hazelnut Mocha Custard, the Recipe

Hazelnut Mocha Custard

1 1/2 oz Ghirardelli unsweetened chocolate, chopped*
1 1/2 oz Ghirardelli bittersweet chocolate, chopped*
1 cup heavy (or whipping) cream
1/2 cup strongly brewed hazelnut flavored coffee
1 heaping tbs hazelnut spread ( Nutella )
2 tbs sugar
5 large egg yolks
1 tsp vanilla
White Chocolate Cream (see below), optional
2 tbs finely ground hazelnuts

Preheat oven to 300.

In a double boiler or microwave, melt chocolate and set aside.

In a small saucepan over medium heat, warm cream, coffee, hazelnut spread and sugar, stirring constantly, just until sugar dissolves completely. Do not allow mixture to boil. Remove from heat and set aside.

In a medium bowl, whisk egg yolks until smooth. Slowly add warm cream mixture and whisk until smooth. Add melted chocolate and stir to combine. Stir in vanilla,

Pour mixture into four 4 to 6 ounce ramekins or custard cups. Place into 9 x 13 pan, at least 1 inch apart. Fill baking pan with hot water to about 1/2 inch from the tops of the ramekins.

Bake for 40 to 45 minutes. Test for doneness by by lifting and tilting a ramekin; custard is done if the center bulges a bit when tilted. Don't over bake. I actually start testing at 35 minutes just to be safe.

Allow custards to cool; cover each with plastic wrap (don't let covering touch the top of the custard) and refrigerate for at least 2 hours or up to 3 days.

Optional: before serving garnish with a piped swirl of white chocolate cream and sprinkle with ground hazelnuts.
Optional White Chocolate Cream
1/2 cup heavy cream
1/4 cup of strongly brewed hazelnut flavored coffee
1 cup Ghirardelli White Cholocate Chips
1 tsp vanilla

In heavy saucepan, heat cream and coffee until very hot. do not allow to boil. Pour warm cream over white chocolate chips in a bowl and stir until smooth and creamy. Add vanilla. Allow to cool and whip to desired consistency
*This recipe can easily be made with 3 ounces of either type of chocolate

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