Recipes

Chocolate Crème Brûlée

This chocolate crème brûlée is to die for. The perfect dessert to end off a lovely dinner with family and friends. It’s super quick to make and can be made in advance. The velvety custard together with the rich dark chocolate is a definite match made in heaven. The perfect way to end off any day on a high note.

So I think it’s pretty obvious that I love all things sweet, after all I do have a blog that it is all about baking and desserts. But in particular chocolate is one flavour that I really love. I have yet to come across a bad day that can’t be made better with something chocolatey. We all know when the moods are a-swinging, the first thing we crave is chocolate.

I think chocolate is also a flavour that you can’t go wrong with when baking for guests. I’m pretty sure 99% of people enjoy chocolate. Who knows what’s wrong with the remaining 1%. No one needs that negativity in their life, cut that negativity right out. But all jokes aside, chocolate is a very safe flavour. When you are having people over you don’t know very well, chocolate is the way to go. And even though it might be a “safe” flavour, it is still very exciting and highly enjoyable.

Crème brûlée is one of those desserts that many people automatically assume is difficult to make. Once again thanks to the French language and all it’s beautiful fancy words. But I promise you, crème brûlée is super easy to make. The most tricky part of it is brûléeing the sugar, and even that is very doable. And because most people think crème brûlée is super fancy and difficult to make, you will definitely impress your family and friends. And it’s always so lovely to bake a successful dessert and see people enjoying your creation. These chocolate crème brûlées can easily be decorated with some berries or biscuit crumbs to make them look even more special.

How to make chocolate crème brûlée:

To make this chocolate crème brûlée you need to make a simple egg custard. First you mix egg yolks and caster sugar together. Whisk it well until it thickens and turns a light yellow. Then you heat milk and cream in a small pot over a medium heat. Once it is hot and starts steaming you can take it off the heat and add the chocolate. Mix it until the chocolate melts completely. The chocolate milk mix then added to the egg yolk mixture, while whisking it well. Once you have the chocolate custard, you can pour them into ramekins and place them in a roasting tray, half-filled with hot water. The crème brûlées are baked for 30 minutes until set, and they are then chilled in the fridge until cold.

How to brûlée:

To brûlée or caramalise the tops of the custards you need to either use a blow torch or broil the custard under the griller of your oven. I prefer the blow torch method, as it is much quicker and you have more control. But not everyone has a blow torch, so then you can use your oven instead. To brûlée sprinkle a thin layer of caster sugar over the tops of the custard. Then (if using a blow torch) lightly heat the caster sugar all over with the torch. Move the flame over the sugar until it melts and carmalises, but don’t keep it on one spot for too long as it might burn. If using an oven, place the ramekins straight from the fridge into the oven. Broil for 5-10 minutes. Once they are all brûléed you can serve them with toppings of your choice.

Some tips:

  • Keep an eye on the milk and cream as it heats up to make sure it doesn’t burn.
  • To get the best flavour, use good quality dark chocolate (50% or 70%).
  • Make sure the chocolate is completely melted into the milk before adding to the egg yolk mix.
  • Use paper towels to line your roasting tray so that the bottoms of the ramekins don’t get too much heat.
  • When pouring the hot water into the roasting tray for the bain marie, make sure you don’t get any water into the ramekins.
  • To make sure the crème brûlées are fully baked, make a small cut in the middle of one crème brûlée. If the custard runs and fills the cut it needs more time, it the cut stays open it’s done baking.
  • If using an oven to place the ramekins straight from the fridge into the off oven. Put the oven on once the ramekins are in the oven. This will ensure that the custards aren’t overbaked. Turn the ramekins every few minutes to make sure the sugar doesn’t burn on one spot.

Treat your family and friends to some chocolatey goodness with these velvety chocolate crème brûlées.

Chocolate Crème Brûlée

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings

Ingredients

  • 220 g full fat milk
  • 80 g cream
  • 4 large egg yolks
  • 40 g caster sugar
  • 100 g good quality dark chocolate (nibs or chopped)
  • 40 g caster sugar (for the bruleeing)

Instructions

  • Preheat your oven to 140C.
  • Add the egg yolks and caster sugar to a medium size bowl and whisk it well with a balloon whisk. Whisk until the mixture thickens and reaches a light yellow colour.
  • Heat the milk and cream over a medium heat in a small pot. Whisk as it heats up, and add a pinch of salt. Once it has heated up and starts steaming, take it of the heat and whisk the chocolate in. Keep whisking until the chocolate has completely melted.
  • Pour the chocolate milk into the egg yolks and whisk well until it has been mixed thoroughly. Pour the custard into 4 ramekins, and set aside.
  • Boil a kettle of water. Take a deep roasting tray and put 3 pieces of kitchen towel paper over the bottom. Place the ramekins into the tray on top of the kitchen paper. Carefully pour the boiling water into the tray, until the water reaches halfway up the sides of the ramekins.
  • Place the tray into the oven and bake for 30 minutes. Remove from the oven and place the ramekins on a wire rack and allow to cool for 10 minutes. Then place in the fridge to cool for 45 minutes.
  • Remove the ramekins from the fridge and sprinkle and thin layer of caster sugar over the tops. Brulee with a blow torch or place in the oven and broil for 5-10 minutes, until all the sugar has melted and has been caramelised.
  • Serve with fresh fruit or biscuit/cookie crumbs.

Notes

This recipe can be doubled to make more portions.

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