Chocolate Hazelnut Pots De Crème

• half-and-half↗1 cup
• (1 1/2 ounce) Godiva dark chocolate bars, broken up3
• granulated sugar↗1 tablespoon
• large egg yolks↗3

  lightly beaten

• Frangelico↗2 teaspoons
• vanilla extract↗1 teaspoon
• Sweetened Whipped Cream
• heavy cream↗1⁄2 cup
• confectioners' sugar↗2 teaspoons
• Frangelico↗2 teaspoons
• Garnish
• coarsely chopped hazelnuts1⁄2 cup

Step-by-step instructions

1. 1

   Combine half-and-half, chocolate and sugar in small heavy saucepan. Cook and stir over medium heat for 10 minutes or until the mixture reaches a full boil and thickens.

2. 2

   Gradually stir about half of hot chocolate mixture into beaten egg yolks. Stir egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat.

3. 3

   Stir in Frangelico and vanilla. Pour chocolate mixture into six pots de crème cups, demitasse cups or soufflé cups. Cover and chill for 2 hours.

4. 4

   In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.

5. 5

   Garnish each pot de crème with a dollop of whipped cream and chopped hazelnuts.