TOASTED HAZELNUT CHOCOLATE CUSTARD For this decadent dessert, splurge on the best French or Belgian bittersweet or semisweet chocolate available, such as Valrhona or Callebaut. 2 cups hazelnuts 3 cups heavy cream 1 cup milk 1/3 cup sugar 5 oz (155 g) bittersweet or semi-sweet chocolate, chopped, plus chocolate shaved into curls with a vegetable peeler for garnish 6 egg yolks 1 teaspoon vanilla extract

Preheat an oven to 350°F. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, 5-7 minutes. While still warm, transfer to a kitchen towel and rub vigorously to remove the skins. Do not worry if small bits remain. Reserve 8 whole hazelnuts for garnish. Transfer the remaining nuts to a food processor and process until very finely ground; do not overprocess.

In a saucepan over medium heat, warm the cream and milk until bubbles appear along the pan edges. Stir in the ground nuts, simmer for 3 minutes, cover, and set aside to steep for 1 hour.

Line a sieve with a double thickness of dampened cheesecloth and place over a heatproof bowl. Pour the cream mixture through the sieve, pressing on the solids with the back of a spoon to extract as much hazelnut flavor as possible, then squeeze the cheesecloth with your hands to extract any additional liquid. Add the sugar to the bowl and stir well. Set over (not touching) very hot water in a saucepan over medium heat. Add the 55 oz (155 g) chocolate and heat, stirring, until the chocolate melts, about 5 minutes.

In another bowl, whisk the egg yolks until blended. Add about 1/2 cup of the hot chocolate cream, whisking constantly. Then whisk the yolks into the chocolate cream. Place the bowl over the hot water in the saucepan and cook, stirring often, just until thick enough to coat the back of a spoon, about 10 minutes. Remove from the heat, stir in the vanilla, and pour through a fine-mesh sieve into a pitcher. Then pour into eight 1/2-cup ramekins. Let cool to room temperature, or refrigerate until chilled.

Garnish each custard with chocolate shavings and a whole hazelnut. Serve at room temperature or chilled.

Serves 8.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]