2/3 cup whipping cream*
1/2 tsp pure vanilla
1/2 cup chopped semisweet chocolate or 1/3 cup 70% cocoa solid chocolate
1/4 cup dark cocoa powder (22/24)
1/2 cup granulated sugar
1/2 cup (2 oz) halzenuts (filberts)
6 (4-ounce) ramekins or espresso cups
Whipping cream, crème fraiche or your favourite ice cream for serving
Preheat the oven to 325 degrees F. Place the hazelnuts on a tray and lightly roast for about 5-1o minutes. Remove from the oven and let cool. Rub the skins to remove as much of the skins as possible. Lightly chop so that there pieces are fairly big. Set aside. Place the milk, and cream and bring to a boil. Remove from the stove and add the chocolate and let it melt. Meanwhile put the eggs, cocoa, and sugar in a bowl and whisk to combine. Pour the chocolate mixture into the egg mixture and add the hazelnuts mix. Divide the mixture evenly into 6 ramekins or espresso cups. Place the cups in a pan and fill the pan with water so that the water level is about half way up the side of the ramekins or cups. Cover with aluminum foil and place in the oven. Bake for 25-30 minutes. Take out of the oven and remove the ramekins or cups out of the water.
Carefully remove the cups from the water bath and allow them to cool for 30 minutes Serve with a dollop of freshly whipped cream, crème fraiche or a small scoop of ice cream. These can be made a day ahead and put in the refrigerator overnight. Serve at room temperature.
For a dairy free version: Use 1 1/3 cup lite coconut milk.
For vegan version: Use 4 tsp egg replacer powder mixed with 8 tbsp water.