A sweet Valentine's chocolate treat for 2

Perhaps you have a small household and you are looking for a little sweet dessert for two for Valentine's Day weekend. This might be the perfect rich and decadent dessert that can be made ahead and enjoyed whenever the urge strikes! 

Hazelnut Chocolate Pots de Crème

A rich hit of chocolate finishes off the meal and also the evening! Use a high quality bittersweet chocolate to experience ultimate heaven.

3 oz (90 g) 72% bittersweet chocolate, chopped
3/4 cup (175 mL) 35% whipping cream
2 large egg yolks
2 tbsp (30 mL) granulated sugar
2 tsp (10 mL) hazelnut liqueur
Dash vanilla
Whipped cream
Chopped toasted sugared hazelnuts (see tip)
Chocolate shavings

Place chocolate in a bowl. In saucepan, bring cream to boil. Pour over chocolate, stirring until melted. 

In a separate bowl, whisk egg yolks with sugar. Gradually whisk in chocolate mixture, hazelnut liqueur and vanilla. Pour into 2 heatproof ramekins or custard cups. Place in 8-inch (1.5 L) cake pan. Pour in enough boiling water to come halfway up sides of ramekins.

Bake in centre of 325 F (160 C) oven for about 15 minutes or until set around edge but still slightly jiggly in centre. Remove from pan. Let cool to room temperature. Cover and refrigerate until chilled. (Make-ahead: Refrigerate for up to 2 days.)

Top with whipped cream, hazelnuts and chocolate shavings. 
Makes 2 servings.

Tip: Sugared Hazelnuts: In a small skillet, bring 3 tbsp (45 mL) granulated sugar and 1 tbsp (15 mL) of water to boil. Simmer for about 3 minutes or until starting to become amber in colour. Add 3 tbsp (45 mL) chopped hazelnuts and swirl to coat for 1 minute . Spread onto some parchment paper and let cool completely. Chop or break coarsely before using.

Use a vegetable peeler to shave off some chocolate from a piece to top your dessert.