CHOCOLATE HAZELNUT POT DE CRÈME WITH RASPBERRY COULIS

Raspberry Coulis: Combine raspberries, sugar and lemon juice in saucepan set over medium heat; simmer, stirring often, for 5 to 6 minutes or until raspberries have broken down.

Strain raspberry sauce through a fine mesh strainer, pressing to push as much fruit pulp through as possible. Cool to room temperature then refrigerate coulis until ready to use.

Warm milk and cream together in saucepan set over medium heat until steaming. Remove from heat; add chocolate and hazelnut spread. Return to low heat and whisk for 3 to 4 minutes or until chocolate is fully melted.

Whisk egg yolks with sugar and salt in separate bowl. Whisk in a little of the hot milk mixture to temper; whisk back into remaining hot milk mixture until combined. Strain into large measuring cup. Let stand for 2 to 3 minutes (skim off any foam that forms on the surface before pouring).

Divide mixture among eight 1/4-pint jars or oven-proof espresso cups set in baking dish. Carefully set in oven and add enough hot tap water into baking dish to come halfway up the sides of the jars. Bake in preheated 300°F oven for 30 minutes or until edges are set but centres are still a bit wobbly.

Remove jars to rack and cool to room temperature. Transfer to the refrigerator for at least 2 hours or until set. (Make-ahead: The pot de crème and coulis can be prepared and held in the refrigerator for up to 2 days. If reserving for more than a day, cover the tray of jars or cups with plastic wrap.)

Top each pot de crème with a spoonful of raspberry coulis and spread with the back of a spoon. Garnish with whipped cream and fresh berries, if using.

TIP: For an easier recipe, omit raspberr coulis and simply top with whipped cream and fresh berries.