Double Chocolate Crème Brûlée
Ingredients
- 3/4 cup whipping cream (35% MF)
- 1/4 cup milk
- 40 g dark chocolate I used 81% dark
- 1 tbsp sugar increase if you want a sweeter custard, or if your chocolate is not very sweet
- 1/2 tbsp cornstarch increase to 1 tbsp if you want a thicker custard
- 1 egg yolk
Topping
- 25 g chocolate
Instructions
- In a small pot, melt chocolate (40g) with the whipping cream and milk over low heat.
- In a separate bowl or pitcher, beat egg yolk with sugar and cornstarch until well mixed.
- Once the chocolate cream mixture has evenly melted, temper the egg yolk by pouring a small amount of the hot chocolate cream mixture into the egg mixture and immediately mixing. Pour the now tempered egg into the pot with the rest of the cream.
- Stir continuously using a whisk, spatula or spoon. Continue cooking over low-medium heat until custard thickens.
- Remove from heat, and pour custard through a fine meshed sieve. This will prevent clumps, if there are any.
- Divide custard into ramekins. I used one large 5-inch ramekin, but the recipe should fit into at least two regular sized ramekins.
- Smooth out the top of the custard by gently stirring, tapping, or shaking the ramekins. Let cool then chill in the fridge uncovered until set (see notes).
- When the custards are set, melt the reserved chocolate over a bain-marie/double boiler (or in the microwave), pour over the custards to form a thin layer. ⚠️ Work quickly as the chocolate will harden up quickly once it touches the cold custard. The best way to get an even layer is to tilt the ramekins from side to side while the chocolate is still warm and liquid.
- Chill uncovered in the fridge until chocolate sets.
- When ready to serve, optionally decorate with powdered sugar, whipped cream, or fresh fruit.
Video
@hellenshouse You can argue with me if you want but I don't understand why creme brulee needs to be caramel on top. You can take the same concept and use anything hard and breakable and maybe it's not "bruleed" but I think its at least a cousin or sibling to creme brulee! This is what you should do if you want to break something with a spoon and don't own a blow torch - plus, chocolate on top of chocolate, what can go wrong. Stay tuned for the recipe, which will be updated on my website soon: hellenshouse.com #cremebrulee #cremebruleerecipe #cremebruleerecipeeasy #controversialfoodopinions #controversialopinion #easydessertrecipe #easycremebrulee #easycustardrecipe #chocolatecustard #chocolatecremebrulee #creamydessert #chocolaterecipe #dessertrecipe #desserttiktok #potdecreme #creativedesserts
♬ original sound - Hellen Chan - Hellen Chan