Chocolate Crème brûlée

The only thing better than a crème brûlée is one that’s been pimped with really good dark chocolate. I mean, this is just so dreamy and delicious. Crème brûlée would have to be one of my top 5 desserts of all time, and if I see it on a menu I’m 100% getting it, even if I’m so full I have to unbutton my pants for it. Trust me guys, you have to try this. It’s one of the easiest things to make and the custard can be made up to 2 days in advance, so it’s perfect for entertaining. The only thing you need to do is caramelise that sugar on top before serving, which is really fun and everyone loves to watch too. The smell of that burnt sugar wafting through your house will have everyone salivating!  

What you’ll need:

600ml cream
½ tsp sea salt
½ cup (115g), caster sugar, plus 2 tbs to brûlée the tops
160g 70% cocoa dark chocolate, chopped
6 egg yolks

What to do:

Preheat oven to 140°C Fan.

Place cream, salt and sugar in a saucepan over medium heat until cream just begins to boil around the edge of the saucepan. Remove from heat and add chocolate. Whisk until smooth and melted. 

Whisk egg yolks in a large bowl until combined, then slowly pour in the chocolate mixture, continuing to whisk until fully combined.

Divide custard into 4 x 250ml ramekin moulds then transfer to a roasting tin. Place the roasting tin inside the oven, then fill the tin with enough boiling water to come half-way up the sides of the ramekins. Close the door and bake for 35-40 minutes, until custards are set on the outside but still quite wobbly in the centre. Remove ramekins from water bath and cool at room temperature, then refrigerate for 2 hours.

To serve, sprinkle the top of each custard evenly with 2 teaspoons of sugar. Use a kitchen blowtorch to caramelise the sugar until glassy and firm. Serve.

Serves 4.

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