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Ingredients
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Crème Brûlée Base
Chocolate Truffles
Topping
Method
Crème Brûlée Base
- 1
Prepare the Chocolate Mixture
In a small saucepan, heat 1 cup of heavy cream and 1 cup of espresso coffee over medium heat until just simmering. Remove from heat and add 4 oz of chopped bittersweet chocolate. Stir until smooth and fully combined.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together 6 large egg yolks and 1 cup of granulated sugar until the mixture is pale and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm chocolate-espresso mixture into the egg yolk mixture, whisking constantly to avoid curdling. Add 1 tsp of vanilla extract and a pinch of sea salt. Mix until fully incorporated.
- 4
Strain the Mixture
Pour the mixture through a fine mesh sieve into a large measuring cup or bowl to remove any solids. This ensures a smooth texture.
- 5
- 6
Bake the Crème Brûlée
Divide the mixture evenly among the ramekins. Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 7
Cool and Chill
Remove the ramekins from the oven and the water bath. Allow them to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight to set.
Chocolate Truffles
- 8
Prepare the Ganache
In a small saucepan, heat 1/2 cup of heavy cream until it begins to simmer. Remove from heat and add 8 oz of chopped bittersweet chocolate and 1 tsp of vanilla extract. Stir until smooth and well combined.
- 9
Chill the Ganache
Transfer the ganache mixture to a bowl, cover it with plastic wrap, and refrigerate for about 2 hours, or until it is firm enough to scoop.
- 10
Form the Truffles
Once the ganache is set, use a melon baller or small scoop to portion out the ganache. Roll each portion into a ball with your hands.
- 11
Coat the Truffles
Roll the truffles in 1/4 cup of unsweetened cocoa powder until fully coated. Set aside on a parchment-lined baking sheet.
Topping
- 12
Prepare the Topping
Before serving, sprinkle 2 tablespoons of granulated sugar evenly over the top of each chilled crème brûlée.
- 13
Caramelize Sugar
Using a kitchen torch, carefully caramelize the sugar until it is melted and forms a golden crust. Allow to cool for a few minutes before serving.