Description
Indulging in a rich and creamy dessert can elevate any meal, and when it comes to sophistication and exquisite flavors, Chocolate Crème Brûlée stands unrivaled.
Ingredients
Scale
- 2 cups heavy cream
- 4 oz dark chocolate (60–70% cacao), chopped
- 5 large egg yolks
- 1/4 cup granulated sugar (plus extra for topping)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- To begin your journey in making this delicious Chocolate Crème Brûlée, first preheat your oven to 300°F (150°C).
- Next, heat the heavy cream in a medium saucepan over medium heat, ensuring it doesn’t come to a boil.
- Add the chopped dark chocolate into the warm cream; allow it to sit for about a minute, then whisk until smooth.
- In a separate bowl, whisk the egg yolks with the granulated sugar until pale and thickened.
- Temper the egg yolks by pouring a small amount of the warm chocolate cream into them while whisking continuously.
- Gradually pour in the rest of the chocolate cream mixture while whisking to create a custard base.
- Stir in the vanilla extract and pinch of salt, then strain the mixture through a fine-mesh sieve.
- Pour the custard evenly into six ramekins and place them in a deep baking dish filled with hot water halfway up the sides of the ramekins.
- Bake for about 30 to 35 minutes until set around the edges but still jiggly in the center.
- Cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours.
- Before serving, sprinkle sugar on top and caramelize with a kitchen torch until golden-brown.
Notes
Ensure that the heavy cream does not boil during heating, as this alters the custard texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 40 mg
- Protein: 5 g