Chocolate Hazelnut Crème Brulée

Are you having company this weekend? No? It doesn’t matter. Make this Chocolate Hazelnut Crème Brulée and treat yourself as you would treat your treasured guest.

Company is coming? Okay, but just know that when you make this, they may never leave. Either way – you’re going to be treated to a dessert so decadent and silky you’ll think you’ve been transported to ancient China. Except this time – rather than looms and, well, other things (we want to keep our appetites, after all) that result in stunning fabrics… we’re using creme and sugar, vanilla and Nocciolata Organic Hazelnut Spread…where silky doesn’t begin to describe the experience of this confection.

I was invited to try Nocciolata, an organic spread crafted from carefully selected ingredients such as dark chocolate from the Antillean Islands, Italian hazelnuts, brown sugar, skim milk and Bourbon vanilla extract. With ingredients like this, all you really need is a spoon – easier to eat straight from the jar that way – but I was curious to see how this product would hold up in my beloved Crème Brulée – good news – it holds up. From the scent of the warming chocolate to the rich flavor of the custard, I promise you’ll want to eat the crème before you brulée. But you can’t. Be strong! Light that torch, scorch that sugar. Finish the job. You’ll be glad you did!

 

 

Crème Brulée, also known as burnt creme (of course this would be one of my favorites!), at first glance seems intimidating to make. But when I tell you it’s actually pretty simple, you have to believe me. I insist you believe me.

Once you combine your heated cream and vanilla with the egg yolk, sugar and chocolate hazelnut, it’s just a matter of filling your ramekins, setting them in a boiling water bath and baking until the custard is just set.

 

 

When they’re slightly firm with a little jiggle in the middle, they’re ready to come out of the oven. Let them cool to room temperature and then refrigerate until firm.

Here’s where it really gets fun. To caramelize (or brulée) the tops, sprinkle granulated sugar over each custard.

 

 

…Oh hey, Nick! (Is there anything better than when our kids join us in the kitchen?? Nope.)

 

 

Then, using a kitchen torch, scorch the tops.

 

 

Oh, hey…it’s Nick again. Thanks for torching the dessert.

 

 

Nice job!

 

 

Isn’t that beautiful?

 

 

Finish by garnishing with fresh berries and serve immediately.

 

 

 

 

This is a very special dessert made with a very special ingredient. The Nocciolata, which also happens to be gluten-free, kosher, and made without palm oil, hydrogenated fat, artificial flavors or artificial colors, will be a much welcomed addition to our family’s pantry as well as to our toast, cakes, cookies, croissants, etc…etc…etc…

Buon Appetito!

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Ciao!