Lemon Thyme and Ginger

Chocolate Nutella Pots de Creme

Chocolate, Dessert, Recent Posts | February 9, 2017 | By

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.

Chocolate Nutella Pots de Creme reicpe


Chocolate Nutella Pots de Creme

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 recipe

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 recipe

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?

Chocolate Nutella Pots de Creme recipe

Want more chocolate dessert recipes? Chocolate Bark Recipe

 Chocolate Nutella Pots de Creme reicpe
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.

Chocolate Nutella Pots de Creme reicpe

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.

Chocolate Nutella Pots de Creme

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 30 minutes

6 - 1 cup servings

Chocolate Nutella Pots de Creme

This version of chocolate pots de crème could be one of the best things I have ever eaten. It is very sensuous with the perfect amount of spice to jazz things up.

Serve in glasses, espresso cups, small coffee cups, or ramekins.

Recipe is from Aarti Sequeira, Food Network


  • 1 cup Nutella, or other chocolate-hazelnut spread
  • 3.5 oz dark chocolate (70 percent) chopped
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • ¼ cup granulated sugar
  • ¾ tsp Kosher salt
  • 6 large egg yolks
  • 1 tsp Sriracha sauce (up to 2 tsp if you like it really hot)
  • ½ tsp instant espresso powder
  • ½ tsp pure vanilla extract
    For Garnishes
  • Lightly sweetened whipped cream or crème fraiche
  • Cocoa powder for dusting
  • Minced hazelnuts for garnishing
  • Flaky sea salt (I like Maldon)


  1. Spoon the Nutella into a medium bowl, then add the chopped dark chocolate. Set aside.
  2. Turn the heat up to medium temperature. Then add the milk, heavy cream, egg yolks, sugar and salt into a medium, nonreactive saucepan. Briefly whisk together the ingredients. Switch out the whisk with a wooden spoon and cook the custard stirring constantly, scraping along the bottom and crevices of the saucepan to make sure the custard does not stick or burn. After the custard has cooked for a while, about 8-10 minutes, you will notice the custard beginning to get thicker. This is an indication your custard is getting finished. Two clues that the custard is done cooking; first, dip your wooden spoon into the custard to coat the spoon and run your finger across the back of the spoon to paint a line. The line should stay intact at the edges, not runny. Second, the temperature of the custard should register between 175˚F and 180˚F. Above 185˚F the eggs will start to scramble. Depending on the temperature of your stove, the cooking time should take between 10-15 minutes. When the custard is done, turn off the heat and pour the custard through a fine mesh strainer into the bowl with the chocolate and Nutella. Cover the bowl with plastic wrap and let sit for 5 minutes.
  3. Meanwhile, organize your serving glasses or ramekins on a rimmed baking sheet.
  4. Stir the custard and chocolate until just incorporated. Then add the instant coffee, sriracha, vanilla extract and stir again making sure the chocolate is melted and the custard is well mixed together.
  5. Pour the chocolate into a container with a spout and pour the mixture into serving dishes. Tap each glass against the countertop to remove any air bubbles in the chocolate pots de crème. Slightly cool, then cover the pots de crème with plastic wrap (leaving some pockets around the edges for the heat to escape) and refrigerate 3 hours or overnight.
  6. Serve garnished with whipped cream or crème fraiche, sprinkled coco powder, sea salt and chopped hazelnuts.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.


  1. Mary Seaboldt

    February 9, 2017 at 5:25 pm

    Chocolate and love songs. Romance at it’s best. How about “When I Fall in Love” by Nat King Cole ? it is one of my timeless favorites.

    • Ginger

      February 10, 2017 at 10:26 am

      Nat King Cole always wins over the heart with his beautiful voice. Thanks I will add that to my playlist.


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