Preparation time: 10 minutes
Cooking time: 30 minutes

Pots de crème can be made one day ahead and stored in the fridge; bring to room temperature before serving.

1. In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
2. Preheat oven to 160°C / 325°F.
3. In a small sauce pan over medium-high heat, combine walnuts, cream, chocolate and orange liqueur. Stirring frequently, heat until all the chocolate has melted and the mixture is near boiling, about 5 minutes. Remove from heat and set aside.
4. In a large bowl, combine egg yolks and sugar and whisk until just combined, about 1 to 2 minutes. Slowly add the hot cream while whisking to prevent curdling. Whisk until combined.
5. Pour mixture into six 175 ml / 3/4 cup ramekins, soufflé or custard cups and place into a baking dish.
6. Add hot water to baking dish until it reaches halfway up the outside of ramekins.
7. Bake for 20 minutes and let cool.
8. Serve warm or at room temperature, with fresh whipped cream and berries, if desired.