Dessert

Chocolate Pots de Crème with Hazelnut Crumble Topping Recipe

Name: Chocolate Pots de Crème with Hazelnut Crumble Topping Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 5 h 45 min
Cuisine: French
Ingredients: 20 g All-purpose Flour; 20 g Roasted Hazelnuts; 30 g Almond Flour; 40 g Sugar; 40 g Butter; 100 g Whole Milk; 450 g Whipping Cream; 90 g Sugar (divided into 45 g and 45 g); 6 Egg Yolks; 200 g Milk Chocolate; 200 g Dark Chocolate

ByIsabella Vance December 14, 2025December 14, 2025

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Introduction

Chocolate Pots de Crème are rich, velvety custards that melt in your mouth with intense chocolate flavor. This elegant French dessert is surprisingly easy to make and perfect for special occasions or a luxurious treat at home.

The image shows four small clear glass cups filled with two layers: the bottom layer is smooth, dark brown chocolate pudding, and the top layer is a light brown crumbly mixture with small chocolate pieces. The cups are placed on a white marbled surface with small crumbs scattered around them. Two silver spoons rest side by side near the front cup, and a small white bowl with the crumbly topping is visible on the right side in the background. The cups are arranged in a diagonal line receding into the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g whole milk
450 g whipping cream
90 g sugar
6 egg yolks
200 g milk chocolate
200 g dark chocolate
20 g all-purpose flour
20 g roasted hazelnuts
30 g almond flour
40 g sugar (for crumble)
40 g butter

Instructions

Step 1: Make the hazelnut crumble topping by mixing the roasted hazelnuts, almond flour, 40 g sugar, butter, and all-purpose flour to form a dough.
Step 2: Roll the dough to about ½ cm thickness between two sheets of parchment paper, then refrigerate for 1 hour.
Step 3: Bake the chilled dough at 170°C (360°F) until golden, then cool on a wire rack and break into pieces. Store in an airtight container.
Step 4: Prepare your serving ramekins or glasses and place them on a tray covered with plastic wrap.
Step 5: Chop both types of chocolate into small pieces and place in a bowl.
Step 6: Whisk the egg yolks with half of the sugar and set aside.
Step 7: Heat the milk, whipping cream, and remaining sugar until boiling.
Step 8: Pour half of the hot milk mixture over the yolks and sugar while whisking, then return this mixture to the pan with the rest of the milk mixture.
Step 9: Cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 83–85°C or 181–185°F).
Step 10: Strain the custard over the chopped chocolate and let it sit for 2 minutes, then whisk until smooth and fully combined.
Step 11: Ladle the chocolate custard into the prepared ramekins.
Step 12: Cover with plastic wrap and chill for at least 4 hours or preferably overnight.
Step 13: Before serving, top each pot with the hazelnut crumble and chocolate shavings if desired.

Tips & Variations

For an extra nutty flavor, lightly toast the almond flour before mixing it into the crumble.
You can substitute almonds for hazelnuts if preferred or omit nuts for a nut-free crumble.
Use high-quality chocolate for the best flavor and a smooth texture.
If you don’t have a thermometer, cook custard on low heat and stir continuously until it thickens noticeably.

Storage

Store the pots de crème covered in the refrigerator for up to 3 days. Keep the crumble topping separate until just before serving to maintain its crunch. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

The dessert is served in a clear glass cup showing one layer of smooth, glossy dark chocolate pudding topped with a mix of crumbled light brown and beige cookie crumbs and small chocolate pieces scattered unevenly on the surface. The texture of the chocolate pudding is creamy and thick, with a small bite taken from the edge revealing its softness. The glass cups are placed on a white marbled surface, adding a clean and bright contrast to the rich dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chocolate Pots de Crème ahead of time?

Yes, these custards are best when made a day ahead to allow them to set properly and develop flavor.

What can I use if I don’t have almond flour?

You can substitute almond flour with finely ground hazelnuts or simply increase the all-purpose flour in the crumble, though the texture might be slightly less delicate.