Double chocolate creme brulee
Indulge in the rich decadence of our Double Chocolate Creme Brulee. This creamy and velvety dessert features a luxurious blend of dark and white chocolates, with a perfectly caramelized sugar crust. Easy to make and impossible to resist, it's the ultimate treat for any chocolate lover. Delight your senses with every spoonful!
- 08 Mar 2024
- Cook time 55 min
- Prep time 310 min
- 4 Servings
- 5 Ingredients
Indulge your sweet tooth with our decadent Double Chocolate Creme Brulee. This classic French dessert is elevated with the rich, velvety flavors of dark and white chocolate, making it perfect for chocolate lovers. Follow our easy-to-understand recipe to create this luxurious treat that will impress your family and friends.
Ingredients:
Instructions:
Preheat your oven to 300°F (150°C).
- Coarsely chop the dark chocolate and white chocolate, place each in a separate heatproof bowl.
- Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer.
- Pour half of the hot cream over the dark chocolate and the other half over the white chocolate.
- Let the chocolates sit for a minute to melt slightly, then stir each bowl until the chocolates are fully melted and the mixtures are smooth.
- In a medium bowl, whisk together the egg yolks and sugar until they become well combined and pale in color.
- Gradually whisk the melted dark chocolate mixture into the egg yolk mixture until smooth.
- Divide this egg-chocolate mixture into two bowls.
- Then, fold the melted white chocolate mixture into one of the bowls of the dark-chocolate-egg mixture. Now you have two different chocolate mixtures.
- Fit a large baking dish with a towel at the bottom to prevent ramekins from sliding. Place the ramekins on top of the towel in the baking dish.
- Pour the dark chocolate mixture evenly into half of the ramekins.
- Pour the white-chocolate-mixed batter into the remaining ramekins.
- Pour hot water into the baking dish carefully until it reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven.
- Bake for about 30-35 minutes, or until the edges are set but the centers are still slightly wobbly.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Then, transfer them to the refrigerator and chill for at least 2 hours, or overnight for the best texture.
- Sprinkle a thin, even layer of remaining sugar over the tops of the chilled custards.
- Using a kitchen torch, carefully melt the sugar to form a crispy caramel layer. If you do not have a torch, place the ramekins under the broiler on high for 1-2 minutes, watching closely to prevent burning.
- Allow the crème brûlées to sit for a couple of minutes after caramelizing the tops so the sugar can harden.
- Serve immediately and enjoy your luxurious double chocolate crème brûlée!
Tips:
- Ensure that your heavy whipping cream is heated gently to avoid curdling.
- Temper the egg yolks by slowly adding a small amount of the hot cream mixture to them before combining entirely. This prevents scrambling.
- Use a kitchen torch to caramelize the sugar for an even, crispy crust. If you don't have a torch, you can place the ramekins under the broiler for a short time.
- Allow the Creme Brulee to chill in the refrigerator for at least 2 hours to set properly.
- For an added twist, consider infusing the cream with a flavor like vanilla bean or espresso before combining with the chocolate.
There you have it—a perfectly creamy and delicious Double Chocolate Creme Brulee. The rich flavors of dark and white chocolate create a harmonious blend that is both indulgent and satisfying. Serve this exquisite dessert at your next dinner party, or simply treat yourself to a gourmet experience at home.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 3.22g | 8% |
| Sugar 50g | 50% |
| Fat | |
| Fat 33g | 39% |
| Saturated 12g | 39% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 150ug | 16% |
| Choline 150mg | 27% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 0.23mg | 1% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.52ug | 22% |
| Vitamin C 0.26mg | 0% |
| Vitamin E 1.41mg | 9% |
| Vitamin K 3.34ug | 3% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 4.01mg | 36% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 120mg | 4% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.65mg | 6% |
| Water | |
| Water 20g | - |
| * 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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