Chocolate Crème Brûlée
Crème Brûlée to me always comes off as a fancy and classy dessert for some reason. I didn’t want to just give you a basic crème brûlée recipe though. We’ve seen that a million times already. Plus you know me well enough by now to know that I don’t just do things basic. So I decided to switch things up by adding chocolate, espresso and cinnamon to the mix. Resulting in the most delicious chocolatey dessert you’ll ever eat. So whether you’re in need of a last minute dessert to serve this Christmas, or you’re pinning it for later, you definitely want to give these a try as soon as you can!
This is a great recipe to make when you are having a party, or gathering with family and friends you really want to impress. I find that crème brûlée is a show-stopping dessert that gets everyone excited, especially when torches are involved. Am I wrong, or am I right?
Chocolate Crème Brûlée
Equipment
- Saucepan
- Ramekins
- Blow torch
Ingredients
Filling:
- 2 cups heavy cream
- 1/4 cup plus tablespoons granulated sugar
- 1/2 teaspoon salt
- 3 ounces dark chocolate chips about 1/2 cup
- 1 tablespoon instant espresso powder
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 5 large egg yolks
Topping:
- 1/4 cup granulated sugar
- 1/2 cup fresh whipped cream
- 2 tablespoons dark chocolate chopped
Instructions
- Preheat oven to 250°F.
- To make the crème brûlée filling, heat the cream, 1/4 cup granulated sugar and salt in a small saucepan over medium heat, stirring, until the sugar dissolves and the cream just begins to simmer. Add the chocolate, espresso powder, cinnamon and vanilla, and whisk until melted through and smooth. Remove from heat.
- In a medium bowl, whisk together the egg yolks and remaining 3 tablespoons sugar until light and pale in color. Slowly pour the warmed chocolate cream mixture into the yolk mixture, whisking constantly. Pour the mixture back into the pot, through a fine mesh strainer to ensure it’s completely smooth.
- Divide the custard evenly between four 4-ounce ramekins. Place the ramekins into a large roasting pan or 9×13-inch baking dish. Pour hot water into the roasting pan, halfway up the sides of ramekins. Bake until custards are set, and no longer jiggle when you gently shake the pan, about 1 hour and 30 minutes. Carefully remove the water and let the custards cool completely.
- Refrigerate for at least 1 hour, or overnight. Sprinkle each with 1 tablespoon of sugar, and torch with a handheld kitchen torch until the top is caramelized. You can also broil the custards on the top rack of your oven under a preheated broiler until caramelized, about 1 to 2 minutes. Top with fresh whipped cream and chopped chocolate. Enjoy!
