Hazelnut Chocolate Pots de Crème With Hazelnut Brittle

Directions

1. Make the pots de crème: Heat the oven to 350°F. In a medium pot or saucepan with a lid, whisk together the half and half or cream, hazelnut chocolate spread and orange zest. Bring to a simmer and once bubbling remove from the heat and cover with a lid. Set aside to steep for at least 10 minutes while you prepare the other elements.
2. In a stand mixer fitted with a whisk attachment or hand mixer, beat the yolks, sugar, salt, and Frangelico (or extract) until eggs are pale in color and no grains of sugar remain.
3. Strain the cream mixture through a fine mesh strainer to remove the orange zest. Slowly pour the strained cream into the eggs, whisking to combine. Pour into a small pot and cook over low heat with a spatula or wooden spoon, stirring frequently, until the mixture covers the back of a spoon; about 15 minutes. Divide the mixture among 6 ramekins, leaving ⅛-inch of room on the top.
4. Place the ramekins in a roasting pan, and fill the pan with water until the level hits halfway up the outside of the ramekins. Cover the entire pan with a sheet of foil and delicately place in the oven, trying not to splash. (If you have a kettle with a long spout, another way to achieve this is to place the pan with the pots inside the oven and gingerly pour the kettle water into the tray until it comes half way up the sides of the ramekins.)
5. Bake the pots de crèmes at 350°F for 30 to 35 minutes, until the edges have set, but the center has a slight wiggle. Cool and chill completely in the fridge for around 4 hours or overnight.
6. Make the brittle: Line a sheet tray with a silpat or parchment paper. Toss the hazelnuts onto the tray and toast in a 350°F oven for around 5 minutes, checking on them frequently until they begin to turn golden brown and smell great. Set the nuts nearby to cool. Before proceeding, a word to the wise, have the rest of your ingredients measured out nearby. Once the sugar mixture is hot, this process will move very very quickly, and having your orange already zested and salt measured will make the process smoother and more fun.
7. In a small pot or saucepan fitted with a candy thermometer mix the sugar, water, and butter and bring to a boil over medium high heat. Let cook, mostly undisturbed until the temperature reaches 270°F.
8. Quickly add the hazelnuts by picking up the edges of parchment or silpat they are cooling on and pour into the pan. Replace the parchment or silpat back to the sheet tray.
9. Add the salt, zest, and extracts (if using), and stir briskly with a heat proof spatula to combine. Let the mixture bubble a minute or two more until the caramel reaches a beautiful golden color.
10. Working quickly, tip the hot sugar mixture onto the reserved lined sheet tray and spread out as best you can. Tapping the sheet tray on your work surface can help while it's still hot to spread out, if pushing around with a spatula seems to fail you. Don't fret if it’s not picture perfect, a rustic look is all you need as they will be chopped for the final dish, and will be delicious no matter what. Add a sprinkle of coarse salt while still warm if desired.
11. Once the brittle has fully cooled, break into large shards and transfer pieces to a cutting board and give a rough chop. Sprinkle as much brittle as you like over the cooled pots de crèmes and serve with lightly sweetened whipped cream if desired.