Not to break you out of the reverie, but I suppose I should tell you what it is, exactly. That little mason jar is filled with a chocolate-hazelnut slurry known as (doesn't it always sound better in French?) crème de noisettes. I never tried this when I was in France, but stateside, I've tried a little something called Nutella which brings it to mind. Ever heard of it?
This lovely recipe is excerpted from French Bistro: Restaurant-Quality Recipes for Appetizers, Entrées, Desserts, and Drinks.
PS: want to read more about my overseas adventures? Here's a roundup of my last trip to Paris.
*crème de noisettes*
Hazelnut and chocolate crème
Hazelnut and chocolate is an unbeatable combination that I downright love. My kids do too! Here, I’ve blended the two flavors into a rich and dangerously delicious crème, which my kids love to eat on baguette dipped in hot chocolate. I prefer it on a croissant, dipped in café au lait.
Makes 1 Jar
- ½ cup (100 ml) Nutella
- 7 oz (200 g) dark chocolate, 70% cacao
- 3½ tbsp (50 g) butter
- ¼ cup (50 ml) cream
- 2 tbsp molasses
- 1 tbsp water
- 3½ oz (100 g) hazelnuts
Place the Nutella in a saucepan. Coarsely chop up the chocolate and place it in the pan. Cut the butter into small pieces and add it too, along with the cream, molasses, and water. Warm over low heat to make a smooth sauce. Move the saucepan off to one side.
- Roast the nuts in a dry pan for 3–4 minutes. Mix them well and blend them into the sauce. Pour the crème into a jar with a tight lid. If stored in the fridge, it should keep for at least one week.