Chocolate creme brulee
This chocolate crème brûlée combines rich dark chocolate with a creamy custard for an indulgent dessert experience. The method involves baking in a water bath and finishing with a caramelized sugar topping.
Cook time 45 min
Prep time 860 min
Ingredients:
1/3 cup heavy whipping cream3/4 cup dark chocolate
6 yolks
2 tsp sugar
Chocolate crème brûlée is a decadent twist on the classic dessert. By incorporating rich dark chocolate into the creamy custard, you create a luscious treat that’s sure to satisfy any chocolate lover’s craving. This recipe will guide you through the process of creating a perfectly smooth and flavorful chocolate crème brûlée with a beautifully caramelized sugar crust.
Instructions:
- Preheat your oven to 300°F (150°C).
- In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Do not let it boil.
- Remove the saucepan from the heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- In a medium bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened.
- Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking continuously to ensure the eggs do not curdle. Continue whisking until fully combined and smooth.
- Pour the mixture through a fine-mesh sieve into another bowl to remove any lumps or bits of cooked egg.
- Place 4-6 small ramekins in a baking dish. Divide the chocolate mixture evenly among the ramekins.
- Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins. This will create a water bath to help the custards cook evenly.
- Carefully transfer the baking dish to the preheated oven. Bake for 25-30 minutes, or until the edges are set but the centers still slightly jiggle when shaken.
- Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or up to overnight, to allow the custards to fully set.
- 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 is golden brown and crisp. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully to prevent burning.
- Allow the caramelized sugar to harden for a minute before serving. Enjoy your rich and creamy chocolate crème brûlée!
With its rich, chocolatey custard and signature caramelized sugar crust, chocolate crème brûlée is a luxurious dessert that’s perfect for special occasions or whenever you want to indulge. By following these steps and tips, you’ll be able to create a delicious, restaurant-quality treat at home. Enjoy your delectable creation!
Chocolate creme brulee FAQ:
Bake the chocolate crème brûlée for 25-30 minutes at 300°F (150°C). The edges should be set, while the centers should still jiggle slightly when shaken.
Store leftover chocolate crème brûlée in the refrigerator, covered with plastic wrap, for up to 2-3 days. It's best to caramelize the sugar topping just before serving.
You can substitute heavy whipping cream with half-and-half or whole milk, but the texture and richness of the crème brûlée may be affected. Full-fat alternatives will yield the closest results.
The custard is done when the edges are set and the center slightly jiggles. It will continue to firm up as it cools and chills in the refrigerator.
Yes, you can use larger ramekins, but keep in mind that the baking time may increase. Larger custards typically require an additional 5-15 minutes, so check for doneness by observing the jiggle in the center.
Tips:
- Use high-quality dark chocolate for the best flavor. The higher the cocoa content, the richer the taste.
- Be careful not to overheat the cream. It should be hot but not boiling to avoid curdling the yolks.
- Temper the egg yolks by slowly adding a small amount of the hot cream to them while whisking constantly. This prevents the yolks from scrambling.
- Strain the custard mixture through a fine-mesh sieve to remove any lumps for a smoother texture.
- Pour the custard into ramekins and bake them in a water bath to ensure even cooking and prevent the custard from cracking.
- Chill the crème brûlée thoroughly before adding the sugar topping for the best results.
- Use a kitchen torch to caramelize the sugar for a crisp, evenly browned crust. Alternatively, you can use the broiler, but watch carefully to avoid burning.
Nutrition per serving
6 ServingsCalories 110kcal
Protein 5g
Carbohydrates 16g
Fiber 3.16g
Sugar 9g
Fat 22g
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