Chocolate Nutella Pots de Creme
In the gentle quiet I hear, “Love and happiness… Yeahhhh. Something, make you want to do wrong. Make you do right. Yeahhhh. Loooooooove……” Then comes an anticipatory thump, thump, thump, thump priming me for his melody of syncopated guitar licks. bass, and swooning. The song is not so quiet anymore. Al Green guides me along with his lyrics and invites me to sing out loud and dance. He is generous that way and knows how to get the romantic heart pumping.
At the stove, wooden spoon in hand, I stir, sway, and sing “Love and Happiness,” while creating a love song with dark chocolate and Nutella. The name of my love song is, Chocolate Nutella Pots de Creme, a silky custard that could easily compete against any love song. This dessert has the right amount of everything; silky smooth custard for the base line, rich dark chocolate mixed with Nutella for the rhythm notes, Sriracha for the added syncopation and palpitations, then finishes with flaky sea salt to tie it all together. A pure love melody.
Chocolate Nutella Pots de Creme is a recipe from Aarti Sequeira. I first saw it a few years ago while watching, The Best Thing I Ever Made: Chocoholics on Food Network. Lucky for me I stumbled upon this episode because I have created this chocolate love song ever since.
Chocolate Nutella Pots de Creme, could be one of the best things I have ever had, period. Not just the best chocolate dessert, or the best dessert. It tops the charts in all categories. I would be lying if I told you it is a cinch to make. It is and it isn’t. All the steps are not complicated to perform, but methodic actions and attentive observations are necessary for success. If you have never made a custard base before, use Valentine’s Day as an excuse to start. No pressure. Aren’t we supposed to take chances with the ones we love?
Want more chocolate dessert recipes? Chocolate Bark Recipe
Clues for Success making Chocolate Nutella Pots de Creme
The only challenging part is getting the custard cooked to just the right consistency without scrambling the eggs.
Cook the custard slowly and stir constantly. The stirring will prevent the custard and eggs from sticking to the pan and solidifying.
The finished custard will have the consistency of thick paint. It will coat the back of a wooden spoon with an even layer. Swipe your finger across the back of the custard covered spoon, if the edges run it needs more time to cook. If the lines stay formed, and the custard is thick, the custard is finished. The temperature for the finished custard will be between 175F and 180F. Above 185F the eggs will scramble.
There have been several times that my custard has reached 175F, but was not thick enough. Keep stirring and control the heat of the pan by turning down the heat, or taking the pan off the heat for a minute then place it back on the heat. Keep stirring.
Trust your judgement.
For Your Listening Pleasure
Here is a link to my unfinished play list of love songs on Spotify. It is an eclectic list of music, with an R & B foundation. Enjoy it while you are creating Chocolate Nutella Pots de Creme or a love song of your own. Enjoy!
What is your favorite Love Song? Let me know in the comments section below.
© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.