Ingredients
2 cups heavy whipping cream1 cup ground hazelnuts, toasted4 ounces white baking chocolate, chopped6 large egg yolks1/3 cup sugar2 tablespoons hazelnut liqueur, optionalChocolate curls
Preparation
Preheat oven to 325°. In a small saucepan, heat cream, hazelnuts and chocolate until bubbles form around sides of pan and chocolate is melted, stirring occasionally.
In a small bowl, whisk egg yolks and sugar. Remove cream mixture from heat; stir a small amount of hot cream mixture into egg mixture. Return all to the pan, stirring constantly. Stir in liqueur if desired. Strain, discarding hazelnuts.
Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 2 hours. Garnish servings with chocolate curls.
