If you can't get to the Dessert Truck in New York City to try their thick and creamy chocolate and hazelnut-flavored Gianduja pot de crème, here's a recipe to make it at home! It's comprised mostly of half and half, chocolate, hazelnut butter, and eggs. Mm, fatty deliciousness.
Also, be sure to check out the dessert-by-dessert review of the Dessert Truck on Ed Levine Eats.
- 2 cups half and half
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 ounces milk chocolate 3 ounces bittersweet chocolate
- 7 ounces Valrhona praline paste (Note: You can substitute the Valrhona praline paste by using 4 ounces of hazelnut butter and adding 1/2 cup of granulated sugar.)
- 4 egg yolks
Preheat the oven the 220°F. Place four 6-ounce ramekins on a cookie sheet and set aside.
Place the milk chocolate, bittersweet chocolate and praline paste in a mixing bowl and set aside.
In a small mixing bowl, break up the yolks with a fork.
Combine the half & half, salt and sugar in a saucepot. Bring it to a simmer over medium-high heat.
Pour the half & half mixture over the chocolates and praline paste. Using a whisk, gently mix the ingredients while occasionally scraping the sides of the bowl with a rubber spatula. Continue until the ingredients are fully incorporated and uniform. You may want to use an immersion blender for a more refined mix, but take care not to create too many bubbles.
Add the egg yolks to the chocolate mixture and gently whisk until fully incorporated. Transfer the mixture to a measuring cup and pour the liquid into the ramekins, filling them to the top.
Slide the cookie sheet with the ramekins into the oven. Bake until they jiggle like Jell-O, approximately 50 minutes. Turn halfway through baking.
Let them cool for about 15 minutes before placing in the refrigerator where they can be stored for up to two days. They can be enjoyed chilled or at room temperature.