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Chocolate-Hazelnut Custard is velvety smooth and so easy to make!
Last week Mike and I celebrated our anniversary. Don’t worry, I’m not about to get all sappy on you…I’ll keep it food-related. ;)
If I had to choose one food that reminds me of our honeymoon (other than Turkish coffee), it would have to be Swiss chocolate with hazelnuts. It was totally our thing and we ate it every day.
We haven’t eaten it every day since our honeymoon, but the chocolate/hazelnut combo is still is a favorite of ours. This custard is perfect for celebrating something special.
Chocolate-Hazelnut Custard
Prep time:
Cook time:
Total time:
Yield: 6 servings
Chocolate-Hazelnut Custard is velvety smooth and so easy to make!
Ingredients
- ½ cup raw hazelnuts (see Note)
- 1 cup heavy cream
- ½ cup milk
- ⅓ cup sugar
- 2 tablespoons unsweetened cocoa powder
- ⅛ teaspoon instant coffee powder
- ⅛ teaspoon sea salt
- 3 large egg yolks (I used Eggland's Best)
- 4 oz good quality bittersweet chocolate (or semisweet if you prefer), finely chopped
- 1½ teaspoons pure vanilla extract
Instructions
- Preheat oven to 300F; spread the hazelnuts on a baking sheet and bake until they’re golden and toasted, and their skins come off easily when rubbed (about 1 hour), shaking the pan every so often. Remove the hazelnuts from oven, pour them onto a clean kitchen towel, wrap up the towel, and let it sit for about 5 minutes to help the skins steam off. Rub the nuts with the towel to remove the skins (don’t worry if a few of the skins don’t come off) and the let the nuts cool completely. Coarsely chop the nuts and set aside.
- Heat the cream, milk, sugar, cocoa powder, coffee powder, and salt over medium heat in a medium, thick-bottomed saucepan until it steams and bubbles form around the outer rim, whisking occasionally to help dissolve the sugar. Slowly whisk ¾ cup of the cream mixture into the egg yolks, starting with just a couple drops at a time and adding it in a thin drizzle toward the end. Pour the egg yolk mixture into the pot with the cream mixture and bring to a gentle boil over medium heat, whisking occasionally.
- Turn off the heat, strain the custard through a fine mesh sieve to remove any lumps, and add the chopped chocolate. Give it a brief stir to submerge the chocolate in the custard, let it sit for 2 minutes without stirring so the chocolate can melt, and then whisk to combine. Stir in the vanilla extract and all but 2 tablespoons of the chopped hazelnut (reserving the 2 tablespoons for topping). Pour the custard into 6 small serving glasses.
- Cool to room temperature, then refrigerate to chill (at least 2 hours). Before serving, sprinkle the remaining chopped hazelnut on top.
Notes
Hazelnuts: I had raw hazelnuts on hand so that’s what I used. If you prefer, instead of toasting the hazelnuts and removing the skins yourself, you can buy them already like this to save time.
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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
May 21, 2012 at 6:21 amDelightful! A terrific combo.
Cheers,
Rosa
Lisa says
May 21, 2012 at 7:18 amThis sounds perfectly amazing to me….for a honeymoon, or any regular old day :-)
Katrina @ Warm Vanilla Sugar says
May 21, 2012 at 7:49 amOh boy…like Nutella in a jar!
Terri says
May 21, 2012 at 10:45 amYum! I also love the glasses. Reminds me of ones my parents had when I was a child. Where did you get them?
Faith says
May 22, 2012 at 8:05 amThanks, Terri! Would you believe I got the glasses from my grandma’s basement? Lol! :)
Nicole, RD says
May 21, 2012 at 1:10 pmMust…find…hazelnuts! This looks incredible, Faith!
Heidi @ Food Doodles says
May 21, 2012 at 6:14 pmYum! If there’s a better combo than chocolate and hazelnuts I don’t know it! Happy anniversary!
Kelsey @aslolife says
May 21, 2012 at 7:49 pmYum–I’m totally obsessed with nutella so this just looks perfect!
Angie@Angie's Recipes says
May 21, 2012 at 11:01 pmDelish! It reminds me of Nutella ;-)
Veronica says
May 22, 2012 at 2:02 amI love those jelly jar glasses! I’m having an attack of sentimentality because my parents had a lot of those in our cupboards growing up and still have one or two today. <3 Happy anniversary, what a beautiful way to celebrate, with a flavor combination that is special to you two. The custard looks creamy-dreamy and fabulous!
Katerina says
May 22, 2012 at 10:33 amHappy Anniversary Faith! You found the perfect sweet to celebrate! Chocolate symbolizes passion and it is the right sweet for two people in love!
grace says
May 22, 2012 at 1:46 pmhappy anniversary! this is a delightful creation, faith. :)
nancy at good food matters says
May 23, 2012 at 9:20 amFaith, you not only struck a chord with many of us with your lush custard—it’s those darling glasses! I used to have those with the star-asterisk shape impressed in the glass—(like back in the ’70’s!) haven’t seen ’em for years. thanks!
Kim - Liv Life says
May 23, 2012 at 12:20 pmHappy Anniversary!! We never really get sappy either, but I know we would both enjoy this sweet treat. Beautiful photographs, BTW.
Magic of Spice says
May 24, 2012 at 9:45 amHappy Belated Anniversary to you both! This looks incredible, and I do love that combination!
Daisy@Nevertoosweet says
May 26, 2012 at 10:12 amCongrats Faith :) How long have you and Mike been married? So sweet ~
OMG OMG I went crazy as soon as I saw the title of your post! That’s amazing :D I LOVE LOVE LOVE chocolate and hazelnuts :D definitely going to try this recipe!