Belgian Chocolate Custard with Praline Hazelnuts

Name: Belgian Chocolate Custard with Praline Hazelnuts
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Dessert
Ingredients: 3 cups whole milk; 1 cup heavy cream; 5 ounces high-quality Belgian dark chocolate; 1/3 cup granulated sugar; 5 large egg yolks; 1 teaspoon pure vanilla extract; 1 cup whole hazelnuts; 1/2 cup granulated sugar; 2 tablespoons unsalted butter

Decadent and creamy chocolate custard topped with crunchy praline hazelnuts

Indulge in this luxurious dessert that combines rich Belgian chocolate with a crisp hazelnut praline topping for a delightful texture contrast.

2 h 30 min
4
Intermediate

Ingredients

For the Chocolate Custard

3 cups whole milk

1 cup heavy cream

5 ounces high-quality Belgian dark chocolate

finely chopped

1/3 cup granulated sugar

5 large egg yolks

1 teaspoon pure vanilla extract

For the Praline Hazelnuts

1 cup whole hazelnuts

1/2 cup granulated sugar

2 tablespoons unsalted butter

Preparation

Preparing the Chocolate Custard

Heat Milk and Cream

In a saucepan, combine the milk and cream, and heat until just simmering.

Melt Chocolate

Remove from heat, add the chopped chocolate, and whisk until smooth.

Temper Eggs and Thicken

In a separate bowl, whisk together sugar and yolks; slowly add the chocolate mixture while whisking continuously to temper the eggs. Return to saucepan and cook on low heat until the custard thickens. Remove from heat and stir in vanilla.

Do not let the custard mixture boil as it may curdle. Use a sieve to strain the custard for extra silkiness.

Making the Praline Hazelnuts

Roast Hazelnuts

Preheat the oven to 350°F (175°C) and roast the hazelnuts for about 10 minutes until fragrant. Rub off skins with a towel.

Caramelize Sugar

In a small pan, melt sugar over medium heat until it turns amber, then add butter and stir in hazelnuts.

Cool and Chop

Quickly pour onto a baking sheet lined with parchment paper and let it cool completely. Once hardened, chop coarsely.

Cooking Process

Custard Preparation

Carefully temper the egg mixture with the hot chocolate mix.

Thickening

Cook the custard gently over low heat while stirring constantly until thick.

Praline Preparation

Melt the sugar carefully until it reaches an amber color, then quickly coat hazelnuts.

Plating & Serving