DARK CHOCOLATE CRÈME BRÛLÉE Recipe
Grands Cru Madagascar Dark Chocolate
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Ingredients
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Ingredients
Method
Instructions
Prepare the Chocolate Mixture
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the dark chocolate, stirring until completely melted and smooth.
Mix Egg Yolks
In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of sea salt until well combined.
Combine Mixtures
Slowly pour the warm chocolate mixture into the egg yolk mixture, whisking constantly to avoid cooking the yolks.
Strain the Mixture
Strain the combined mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
Bake the Crème Brûlée
Preheat your oven to 325°F (160°C). Pour the chocolate mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
Chill
Remove the ramekins from the water bath and let them cool at room temperature. Then, refrigerate for at least 2 hours or until fully chilled.
Caramelize the Topping
Before serving, sprinkle an even layer of brown sugar over the top of each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until golden and crispy. Let it cool for a minute before serving.
