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the low carb way

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Chocolate Hazelnut Creme

Posted by Solitary Dancer on December 8, 2006

Chocolate Hazelnut Creme


3 cups heavy cream
3 tablespoons unsweetened cocoa powder
1 1/2 tablespoons hazelnut extract
6 egg yolks
6 tablespoons sugar (granulated Splenda should substitute just fine)


1. Pre-Heat oven to 350°F.

2. In a medium saucepan, combine cream, cocoa powder and hazelnut extract.

3. Cook over medium heat, stirring constantly, until mixture begins to boil.

4. Remove from heat.

5. In a large bowl, whisk together egg yolks and sugar until mixture is thick and pale yellow.

6. Slowly add 1 cup of hot cream mixture to yolk mixture, whisking constantly to avoid curdling. Add remaining cream mixture in a steady stream, whisking constantly until mixture is smooth and well combined.

7. Divide mixture evenly between ramekins. Place ramekins in a roasting pan or deep baking dish. Fill with water halfway up the sides of the ramekins.

8.Carefully place pan in oven and bake for 30-45 minutes, adding more water to roasting pan if level gets low. Bake until custards are firm and the tip of a knife inserted into the center comes out clean.

9.Remove from oven and carefully remove ramekins from water bath using tongs. Let cool slightly. Serve warm or room temperature.


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