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An impressive looking dessert with perhaps two of the best flavours that the French love to combine with chocolate... coffee and hazelnut!
Pot au chocolate
preheat an oven to 160°C.
heat the milk in a pan until almost boiling.
snap in the chocolate, cocoa and coffee and stir to dissolve and melt.
whisk the sugar into the eggs and extra egg yolk in a bowl, then pour over the hot coffee chocolate cream, whisking continuously.
fill 6 ramekins with the mixture and transfer them to a deep roasting tin with a clean tea towel on the base and enough hot water poured into the roasting tin to half fill it.
bake for 25 minutes until the chocolate custards are set, but still with a wobble.
remove them from the tray to stop the cooking and leave to cool before chilling in the fridge for several hours.
turn the oven up to 180°C.
chop the hazelnuts very roughly into chunks.
melt the butter for the biscuits in a pan, then beat in all the other ingredients.
spoon tablespoons of the mixture onto a silicon lined baking tray, push down on them a little to squish and sprinkle with a tiny amount of sea salt.
bake for 10 minutes, then cool before transferring to an air-tight container to store.
serve a chocolate coffee pot with a dollop of freshly whipped cream on top and decorate with a coffee bean and a hazelnut biscuit.