Pots de Crème "Chocolate Hazelnut Pots"

This dish is the "creme de pots" traditionally referred to in small pots, casserole dishes with lids are individual. Custard pots fit. His cold dessert ingredients: 2 eggs 2 egg yolks 1 tablespoon sugar 1 teaspoon superfine cornstrach 2 1 / 2 cups milk 3 ounces dark chocolate (but I did not milk chocolate), 4 tablespoons of chocolate and chocolate (I used the hazelnut spread Nutella coz i dont) have to decorate: grated chocolate or chocolate curls lot of preparation: 1 - beat together eggs, egg yolks, sugarand cornstarch until completely combined. Heat the milk until almost boiling. 2 - gradually pour the milk into the eggs, beating as you do. Melt chocolate and chocolate and Nutella in a water bath, then beat the melted chocolate mixture into eggs. 3 - Pour the mixture into 6 small molds and cover plates with a sheet. in a pan. They come to fill the pot with boiling water halfway sides of the courts. 4 - Bake in preheated oven at 325 degrees for 35-40 minutes,until the cream is just set. Remove from pan and let cool. then cool until needed. are decorated with grated chocolate or chocolate curls. COOK'S TIPS :-) - This cake can be done in a large bowl, cook for about 1 hour or until September - The film cover to prevent a skin forming on the surface of the pudding. Bon appétit: 0) Sincerely, Lina

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