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Tuesday 21 August 2018  
Home > Chocolate Ramekins with Caramel and Hazelnuts recipes
01.01.2003 -dessert - chocolate

Chocolate Ramekins with Caramel and Hazelnuts

« Delicious little chocolate cream pots flavored with caramel and accompanied by crunchy hazelnuts. An exquisite sweet treat for a dessert, snack or to round off a meal.  » 
Type Dessertchocolatecaramelnuts - hazelnut - sweet
Level of difficulty medium
Preparation time Preparation: 45 minutes - Cooking: 1½ hours – Refrigeration (optional): 3 hours
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Serves 8

Ingredients for the caramel

  • 3/5 cup (80 g) whole hazelnuts
  • 1 1/5 cup (230 g) superfine sugar


  • 8 individual ramekins
  • Parchment paper


To prepare the chocolate ramekins

  • Preheat the oven to 300°F (150°C)
  • Break the chocolate, slice it thinly and put it in a heatproof bowl. Set aside
  • Heat the cream (on medium heat) in a small saucepan. As soon as it starts to come to the boil, remove it from the heat and gradually add the chocolate. Stir well until the chocolate has melted
  • Beat the egg yolks in a bowl with the sugar and gradually add the chocolate cream, coffee and hazelnut liqueur
  • Sieve the mixture and let it cool down, skimming the top regularly
  • Divide the mixture between the ramekins (almost to the brim). You can burst any bubbles that form on the surface
  • Cover the ramekins with small squares of parchment paper. Put the covered ramekins into a large, deep, ovenproof dish and half fill with water (to make a bain-marie)
  • Bake in the oven for about an hour
  • Once cooked, take the ramekins out of the oven, remove the parchment paper and let them cool down. Put them in the refrigerator for 3 hours, covered in plastic wrap.

To prepare the hazelnut caramel

  • Dry-roast the hazelnuts in a very hot frying pan for 1 to 2 minutes. Set them aside in a lightly buttered roasting dish
  • Next, dissolve the sugar in 1 cup (25 cl) of water in a small saucepan. Stir well, bring to the boil and simmer on a very low heat for about 8 minutes
  • As soon as the mixture turns to caramel, stir it regularly so that it cooks evenly
  • Once cooked, coat the hazelnuts with the caramel and set aside to cool.


  • Serve the ramekins on a dessert plate, accompanied by the hazelnut caramel (broken into small pieces).


To add another flavor to the dessert, you could also put a few walnut kernels and almonds into the mixture.
You could even try serving the same recipe in shot glasses. The effect would be impressive.

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See Also :
Caramel recipes  Caramel recipes
Chocolate recipe  Chocolate recipe
Dark chocolate recipe  Dark chocolate recipe
Dessert recipes  Dessert recipes
Liqueur recipes  Liqueur recipes
Sweet recipes  Sweet recipes
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