- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- Serves 8
Ingredients
- 1 1/4 cup
- semi-sweet chocolate chips
- 300 mL
- 1 1/2 cup
- 35% whipping cream
- 375 mL
- 1 cup
- milk
- 250 mL
- 6
- egg yolks
- 1/4 cup
- sugar
- 60 mL
- 2 tbsp
- hazelnut liqueur
- 30 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1/3 cup
- hazelnuts, toasted, chopped
- 75 mL
- 1/4 cup
- fresh raspberries
- 60 mL
Method
Step 1
Preheat oven to 325°F (160°C). Place chocolate chips in a heatproof bowl. In a saucepan, bring cream and milk just to a boil; pour over chocolate and stir until melted.
Step 2
In a separate large bowl, whisk egg yolks with sugar until smooth. Whisk one-third of the chocolate mixture into egg yolk mixture. Stir in remaining chocolate mixture, hazelnut liqueur and vanilla until smooth. Pour into six 6-oz (175 mL) custard cups or ramekins; place ramekins in 13 x 9-inch (3 L) baking dish. Pour in enough boiling water to come halfway up sides of the ramekins.
Step 3
Bake in centre of oven until set around edge, but still slightly wiggly in centre, about 20 min. Remove ramekins to wire rack; cool to room temperature. Cover and refrigerate until chilled.
Step 4
Garnish each ramekin with a sprinkle of hazelnuts and a few fresh raspberries.
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