Chocolate Hazelnut Pots De Crème - cooking recipe

Ingredients

1 cup half-and-half
3 (1 1/2 ounce) Godiva dark chocolate bars, broken up
1 tablespoon granulated sugar
3 large egg yolks, lightly beaten
2 teaspoons Frangelico
1 teaspoon vanilla extract
Sweetened Whipped Cream
1/2 cup heavy cream
2 teaspoons confectioners' sugar
2 teaspoons Frangelico
Garnish
1/2 cup coarsely chopped hazelnuts

Preparation

Combine half-and-half, chocolate and sugar in small heavy saucepan. Cook and stir over medium heat for 10 minutes or until the mixture reaches a full boil and thickens.
Gradually stir about half of hot chocolate mixture into beaten egg yolks. Stir egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat.
Stir in Frangelico and vanilla. Pour chocolate mixture into six pots de creme cups, demitasse cups or souffle cups. Cover and chill for 2 hours.
Make the sweetened whipped cream:
In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.
Assembly:
Garnish each pot de creme with a dollop of whipped cream and chopped hazelnuts.