Belgian Chocolate Custard with Praline Hazelnuts
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
For the Praline Hazelnuts
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
Belgian Chocolate Custard with Praline Hazelnuts
Belgian Chocolate Custard with Praline Hazelnuts
Plating & Serving
Spoon the cooled chocolate custard into individual serving bowls, and top generously with coarsely chopped praline hazelnuts just before serving.