These nutella pots de creme are so delicious! They are fancy, sophisticated and decadent. The perfect fancy dessert for entertaining or the holidays. They can be made ahead of time which makes them completely practical too.
I have two different topping options for this recipe, one that is simple and one that is more technical and fancier. The easy option is to use premade marshmallow creme. This gives these a hazelnut hot cocoa vibe.
The second option is to use an Italian meringue, pipe it on and toast it with a lighter or kitchen torch. This gives this dessert a chocolate hazelnut meringue pie vibe.
Both are completely delicious! My friend who I gave one of these to, told me should could have eaten an entire bowl of my toasted hazelnut meringue so that speaks to why the technical recipe would be worth your time.
I love to add raspberries for some acidity and to break up the sweetness and add dimension to this. To make it fancier you can make a raspberry compote which is essentially like a fresh raspberry jam with a little lemon to make flavors pop.
However, my husband who is a sweets lover, likes these pot de cremes without the raspberries. I also think banana’s with salted caramel, toasted hazelnuts, white chocolate, strawberries or candied orange peels would also taste amazing!
What you need to make these Nutella pots de creme: (printable recipes are below)
Makes 6 large pots de cremes or 12 smaller portions
- 6 egg yolks – if making the meringue save the egg whites
- 6 tablespoons confectioners powdered sugar
- 1/2 cup nutella
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon salt
- 1 teaspoons vanilla extract
- 1 1/2 cups milk
- 1 1/2 cups whipping cream
- 1/2 cup nutella
- 1 cup semi-sweet chocolate chips
- 2 cups marshmallow crème
OR
To make the hazelnut flavored Italian Meringue topping:
- 6 eggs whites – save them from the egg yolks you use for the pots de crème
- 1 teaspoon hazelnut extract
- 1 cup sugar
- 1/2 cup corn syrup
- 1/3 cup water
- pinch of salt
- 8 ounces fresh raspberries
OR
To make the Raspberry compote:
- 1 1/2 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon corn starch
Other optional toppings:
- Sliced bananas
- Toasted coconut
- Toasted hazelnuts
- Berries
- Candied orange peels
- Salted caramel
- White chocolate glaze
- Macaron – Nutella stuffed chocolate macaron recipe coming very soon
Instructions for the nutella pots de creme:
- Place nutella and chocolate in a blender or food processer and set aside.
- In a heavy bottomed pot, add egg yolks, confectioners sugar, salt, vanilla, milk and cream then whisk together over medium-high heat.
- Constantly whisk the mixture until mixture starts to steam and come to a boil, reducing heat if it is getting too hot. Be watchful that the bottom does not burn. The mixture will begin to thicken, when it does, remove from heat and pour into the blender or food processer and carefully blend mixture until the nutella and chocolate are fully incorporated into the cream mixture.
- Depending on desired serving sizes, pour hot mixture into 6-12 ramekins, glass cups or serving vessels so they fill about 3/4 of the serving container.
- Place into a refrigerator and chill for 2-6 hours or until the cream mixture thickens to a silky pudding, it will be a little thinner than a traditional pot de crème. If it doesn’t fully thicken, you can eat as is or reheat and add about 1 tablespoon cornstarch to the mixture to make into a pudding.
- Once it is set, top with marshmallow crème, hazelnut Italian meringue, raspberries, raspberry compote or desired toppings. Toast tops with a kitchen torch or lighter if desired, chill and enjoy!
Instructions for hazelnut flavored Italian meringue topping:
- In a large mixing bowl, add egg whites and beat to soft peaks.
- Add in the hazelnut flavoring and whisk until incorporated then set egg whites aside.
- In a heavy bottomed pan, with a candy thermometer attached to the side or using a cup of ice water next to the pot to determine candy stages, add sugar, corn syrup, water and salt together and stir over medium-high heat.
- Bring mixture to a boil and cook until the mixture is at the soft ball stage or ~235 F. or when sugar mixture forms a soft ball when a spoonful is added to the ice water.
- Once at this stage, turn mixer or bowl with egg whites on and pour the hot sugar down the side of bowl into the mixture while you whisk. This will cook the egg whites and turn the mixture into meringue. Whisk for 5 minutes or until mixture gets a shine to it and can hold firm peaks.
- Place into piping bags or using a spoon to add to the pot de cremes.
- Toast the tops by using a kitchen torch or lighter if desired.
Instructions for raspberry compote:
- In a sauce pan, add raspberries, sugar, lemon juice and cornstarch and bring mixture to a boil over medium/high heat and simmer until mixture thickens slightly.
- Remove from heat and allow to cool before adding to the pots de crème.
Here are a few other recipes you may love:
Chocolate Molten Lava Cake
Hot Chocolate Tiramisu
Chocolate Crepe Cake
Dark Chocolate Mango Orange Cookies
For even more chocolate recipes, search “chocolate” in the search bar.
Nutella Pots de Crème
Delicious, decadent and sophisticated nutella flavored pots de crème!
Servings 6 large servings
Ingredients
- 6 egg yolks – if making the meringue save the egg whites
- 6 tablespoons confectioners powdered sugar
- 1/2 cup nutella
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- 1 1/2 cups whipping cream
- 1/2 cup nutella
- 1 cup semi-sweet chocolate chips
- 2 cups marshmallow crème
- 8 ounces fresh raspberries
- Optional Toppings:
- Sliced bananas
- Toasted coconut
- Toasted hazelnuts
- Berries
- Candied orange peels
- Salted caramel
- White chocolate glaze
- macaron
Instructions
- Place nutella and chocolate in a blender or food processer and set aside.
- In a heavy bottomed pot, add egg yolks, confectioners sugar, salt, vanilla, milk and cream then whisk together over medium-high heat.
- Constantly whisk the mixture until mixture starts to steam and come to a boil, reducing heat if it is getting too hot. Be watchful that the bottom does not burn. The mixture will begin to thicken, when it does, remove from heat and pour into the blender or food processer and carefully blend mixture until the nutella and chocolate are fully incorporated into the cream mixture.
- Depending on desired serving sizes, pour hot mixture into 6-12 ramekins, glass cups or serving vessels so they fill about 3/4 of the serving container.
- Place into a refrigerator and chill for 2-6 hours or until the cream mixture thickens to a silky pudding, it will be a little thinner than a traditional pot de crème. If it doesn’t fully thicken, you can eat as is or reheat and add about 1 tablespoon cornstarch to the mixture to make into a pudding.
- Once it is set, top with marshmallow crème, hazelnut Italian meringue, raspberries, raspberry compote or desired toppings. Toast tops with a kitchen torch or lighter if desired, chill and enjoy!
Hazelnut Flavored Italian Meringue
Hazelnut flavored Italian meringue that is fluffy and delicious!
Servings 6 servings
Ingredients
- 6 eggs whites – save them from the egg yolks you use for the pots de crème
- 1 teaspoon hazelnut extract
- 1 cup sugar
- 1/2 cup corn syrup
- 1/3 cup water
- pinch of salt
Instructions
- In a large mixing bowl, add egg whites and beat to soft peaks.
- Add in the hazelnut flavoring and whisk until incorporated then set egg whites aside.
- In a heavy bottomed pan, with a candy thermometer attached to the side or using a cup of ice water next to the pot to determine candy stages, add sugar, corn syrup, water and salt together and stir over medium-high heat.
- Bring mixture to a boil and cook until the mixture is at the soft ball stage or ~235 F. or when sugar mixture forms a soft ball when a spoonful is added to the ice water.
- Once at this stage, turn mixer or bowl with egg whites on and pour the hot sugar down the side of bowl into the mixture while you whisk. This will cook the egg whites and turn the mixture into meringue. Whisk for 5 minutes or until mixture gets a shine to it and can hold firm peaks.
- Place into piping bags or using a spoon to add to the pot de cremes.
- Toast the tops by using a kitchen torch or lighter if desired.
Raspberry Compote
Fresh raspberry sauce with a touch of lemon.
Servings 6 servings
Ingredients
- 1 1/2 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon corn starch
Instructions
- In a sauce pan, add raspberries, sugar, lemon juice and cornstarch and bring mixture to a boil over medium/high heat and simmer until mixture thickens slightly.
- Remove from heat and allow to cool before adding to the pots de crème.