Pots de creme are my go-to dessert. I call them the little black dress of sweets: Not only are they timelessly appealing (who can say no to a terrine of silky rich chocolate?), but they can be kept simple and understated for easy eating or dressed up with a splash of celebratory sparkle. In addition to their versatility, they can—and should—be prepared well in advance of serving, which bumps them to the top of the list for easy entertaining. These chocolate custards get dressed up for the holidays with an infusion of hazelnuts and Frangelico. Frangelico is an Italian hazelnut (noisette) liqueur, originating from the Piedmont region. It’s a nutty and sweet digestif with notes of cocoa, coffee, herbs, and vanilla. It’s delicious drizzled in coffee and over ice cream (or both in an affogato) and is naturally compatible with chocolate. In addition to spiking the chocolate custard with a …
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