Chocolate Hazelnut Pots De Creme

Directions

1. Preheat oven to 325 F (160 C).
2. Place chocolate in heatproof bowl. In saucepan, bring 1 1/2 c. (375 mL) of the cream just to boil; pour over chocolate and stir till melted.
3. In separate bowl, whisk egg yolks with sugar; whisk in one-third of the chocolate mix. Stir in remaining chocolate mix, hazelnut liqueur and vanilla. Pour into six 6-oz (175 mL) custard c. or possibly ramekins; place in 13- x 9-inch (3.5 L) metal cake pan. Pour in sufficient boiling water to come halfway up sides of c..
4. Bake in centre of oven till set around edge but still slightly jiggly in centre, about 20 min. Remove c. from pan; let cold on rack to room temperature. Cover and chill till chilled. (Make-ahead: Chill for up to 24 hrs.)
5. In bowl, whip remaining cream. With piping bag or possibly spoon, pipe onto centre of each serving. Garnish with hazelnuts.