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From the kitchen: Nutella Pots de Creme

March 6, 2013



If you’ve been reading the blog this week, you know that we’re talking springtime picnics and some of my favorite picnic friendly foods. I know winter is still very much present in a lot of places, but us Angelino’s have been blessed with the most gorgeous weather lately, and nothing beats hanging out in the open air with good food and good company on a sunshiny day. Today, I’d like to share an impressively decadent dessert that you can make ahead and store in a mason jar for easy travel (and ultimate cuteness!): Nutella Pots de Creme! Pot de crème is really just fancy pants speak for custard, but if ever there was a custard more deserving of a fancy French moniker, this Nutella version is it. Rich doesn’t even begin to explain the deep dark chocolate hazelnut experience that was housed within the faceted walls of these little glass jars. Each velvety, smooth bite was better than the last. And once my jar was empty, I couldn’t help but swirl my finger around for the few last licks that were left. In other words, you want to make Nutella pots de crème right now! You’ll thank me later. -xo





Nutella Pots de Crème (adapted from Bon Appetite)

Makes 6 servings


  • 2 cups whipping cream
  • 1/2 cup whole milk
  • 3 oz dark chocolate (60% or more), chopped
  • 3 oz Nutella
  • 6 large egg yolks
  • 1/3 cup sugar


Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and Nutella; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 4 oz mason jars or 3/4-cup soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)

14 Comments leave one →
  1. March 6, 2013 12:20 pm

    These sound really neat! I definitely think I’ll give these a go as they look really cool, thanks for the recipe.

  2. johannahb451 permalink
    March 6, 2013 12:44 pm

    these look absolutely amazing! Your posts about your picnic have inspired me, and I’m copying you and making all of this food for my own family picnic

  3. March 6, 2013 5:27 pm

    Oh, my God.
    I can’t picnic yet (WAYYYY too much snow on the ground) but these look like perfect “snow day” treats to me! Thanks!

  4. VVernhard permalink
    March 7, 2013 10:41 pm

    Reblogged this on KP28 * Soul Food und kommentierte:
    klingt lecker, obwohl ICH kein Süßer bin :)

  5. Mert Parsons permalink
    March 8, 2013 7:08 am

    Oh, my! This looks incredible!
    XOX, Mert

  6. March 9, 2013 11:25 am

    Looks so good! I really want to try this!

  7. March 16, 2013 5:00 pm

    they really good. i am so gonna making it

  8. March 19, 2013 1:47 pm

    Love it! Will be making this one soon!

  9. March 21, 2013 2:27 pm

    gah!!!…. I want to eat waaaay too many of these! I’m just going to thank you right now for posting this recipe.

  10. ifoundmyhappypace permalink
    August 5, 2013 7:59 am

    This looks a-mazing! Thanks for posting…and your blog is great! Keep up the great work! :-)


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