Chocolate brulees
Indulge in the rich, velvety goodness of Chocolate Brulees! This decadent recipe combines creamy heavy whipping cream, luscious dark chocolate, silky egg yolks, and sweet sugar to create a dessert that's irresistibly smooth and perfectly caramelized on top. Perfect for any special occasion or a luxurious treat at home.
- 13 May 2024
- Cook time 65 min
- Prep time 20 min
- 2 Servings
- 4 Ingredients
Chocolate brulees are a delightful dessert that combines the creamy richness of chocolate with the caramelized crunch of a classic brulee topping. Perfect for special occasions or a luxurious treat at home, this recipe will guide you through creating a decadent chocolate brulee that will impress your family and friends.
Ingredients:
Instructions:
- Begin by preheating your oven to 325°F (160°C).
- Measure out all your ingredients. Separate the egg yolks from the whites if you haven't already done so (you can save the whites for another recipe).
- Finely chop the dark chocolate and place it in a heatproof bowl.
- In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate. Then, stir gently until the chocolate is fully melted and the mixture is smooth.
- In a separate, large mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and thick.
- Gradually whisk the melted chocolate mixture into the egg yolk and sugar mixture. Make sure to add it slowly to avoid cooking the yolks.
- For a silky smooth custard, strain the chocolate mixture through a fine mesh sieve into a clean bowl. This step helps remove any bits of egg or unmelted chocolate.
- Divide the chocolate custard mixture evenly among 4-6 ramekins (depending on the size of your ramekins).
- Place the filled ramekins in a baking dish. Create a bain-marie by pouring hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven. Bake for about 25-30 minutes or until the custards are set but still have a slight wobble in the center.
- Remove the ramekins from the bain-marie and let them cool to room temperature. Once cool, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
- Just before serving, sprinkle a thin, even layer of sugar over the top of each chilled custard.
- Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. If you don't have a kitchen torch, you can place the ramekins under a broiler for a few minutes, watching carefully to prevent burning.
- Allow the caramelized sugar to cool and harden before serving. Enjoy your delicious and decadent chocolate brûlées!
Tips:
- Use high-quality dark chocolate for the best flavor.
- Be careful not to overcook the brulee mixture on the stovetop as it can curdle.
- When tempering the egg yolks with the hot cream mixture, add the hot mixture slowly to avoid cooking the eggs.
- Pour the mixture through a fine sieve to ensure a smooth texture.
- Place ramekins in a hot water bath to cook evenly and prevent cracking.
- Chill the brulees thoroughly before caramelizing the sugar topping.
- Use a kitchen torch for the best caramelized top, but if you don't have one, you can broil them in the oven on high for a few minutes, watching closely to avoid burning.
Enjoy your homemade chocolate brulees, a perfect blend of creamy chocolate base and crispy caramel top. Whether served at an elegant dinner party or a cozy family gathering, these brulees are sure to be a hit. Remember, the key to a perfect brulee lies in patience and attention to detail – happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 6g | 17% |
| Sugar 63g | 65% |
| Fat | |
| Fat 55g | 63% |
| Saturated 14g | 45% |
| Cholesterol 600mg | - |
| Vitamins | |
| Vitamin A 350ug | 39% |
| Choline 420mg | 77% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 0.04mg | 0% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 72ug | 19% |
| Vitamin B12 1.06ug | 44% |
| Vitamin C 0.23mg | 0% |
| Vitamin E 3.23mg | 22% |
| Vitamin K 1.57ug | 1% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 8mg | 76% |
| Magnesium, Mg 140mg | 33% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 90mg | 3% |
| Selenium, Se 30ug | 54% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 1.27mg | 12% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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