Double chocolate creme brulee
This Double Chocolate Creme Brulee features a rich blend of dark and white chocolate in a smooth custard, topped with a caramelized sugar crust. It's a luxurious French dessert perfect for special occasions or chocolate cravings.
Cook time 55 min
Prep time 310 min
Ingredients:
1/2 cup dark chocolate1/3 cup heavy whipping cream
4 yolks
1/2 cup sugar
1/2 cup white chocolate
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.
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!
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.
Double chocolate creme brulee FAQ:
The creme brulee is done when the edges are set but the center is still slightly wobbly. Typically, this takes about 30-35 minutes at 300°F (150°C). Check for doneness by gently shaking the ramekins; they should jiggle slightly at the center.
Yes, you can substitute dark and white chocolate with other types, such as semisweet or milk chocolate, but keep in mind that this will alter the flavor profile and sweetness of the creme brulee.
Store any leftover creme brulee in the refrigerator, covered with plastic wrap, for up to 2-3 days. Avoid caramelizing the sugar until just before serving to maintain the texture.
If you don’t have a kitchen torch, you can place the ramekins under a broiler set to high for 1-2 minutes. Watch closely to prevent the sugar from burning.
Yes, you can prepare the creme brulee a day in advance and refrigerate it. Just caramelize the sugar topping before serving for the best texture and flavor.
Cooking 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.
Nutrition Facts
4 ServingsCalories 380kcal
Protein 7g
Carbohydrates 54g
Fiber 3.22g
Sugar 50g
Fat 33g
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