Creme brulee is a certain kind of special! It really feels like a luxurious treat. Whether you have it after your meal at a restaurant or in your own home on the couch, it makes you feel exceptional! This creme brulee is even more extraordinary with luscious bittersweet chocolate added. It is smooth and rich.
I actually developed this recipe for a personal chef menu. After a lot of thought, trying to create the most fabulous dessert that would impress taste and appearance, I decided on this bittersweet chocolate creme brulee. There’s nothing like tapping that crisp sugar top and underneath being a lush custard creme inside. Then, of course, I added raspberries and strawberries on top because chocolate with fruit is dreamy!
Bittersweet Chocolate Creme Brulee
A creme brulee that is even more extraordinary than usual with the addition of luscious bittersweet chocolate.
Equipment
- Kitchen Torch
- Fine Mesh Sieve
Ingredients
- 2 cups heavy whipping cream
- 6 egg yolks
- ½ cup granulated sugar
- 1 tablespoon dutch cocoa powder
- 4 ounces chopped bittersweet chocolate
- 2 teaspoons vanilla extract
For Topping
- 6 tablespoons granulated sugar
- Variety of berries
Instructions
- Preheat the oven to 300F. Bring a small saucepan with water to a boil.
- Firstly, let's make the custard base of the creme brulee. In a medium saucepan on medium heat, combine the cream and sugar. Bring to a simmer.
- While the mixture heats up, separate the egg yolks from the egg whites. In a medium-sized bowl, add the egg yolks and whisk until light and fluffy. Discard the egg whites or save them for another recipe.
- Once the cream mixture is simmering, remove it from the heat. Stir in the cocoa powder and chocolate. Stir until the chocolate is fully melted and incorporated.
- While vigorously whisking the egg yolks, slowly pour ½ cup of the cream mixture into the egg yolks. Repeat this step until all of the cream mixture has been added in. This process is called tempering and keeps the eggs from cooking when adding the hot liquid.
- Lastly, pour the mixture through a fine-mesh sieve to ensure the custard is smooth. Add in the vanilla. Pour evenly into the ramekins.
- Place the filled ramekins into a 9x13 baking dish. Then place the baking dish into the oven. Carefully pour the hot boiled water into the baking dish to surround the creme brulee ramekins. Add enough liquid to reach ⅔ of the way up the sides of the ramekin—Bake for 30 minutes.
- Carefully remove the baking dish from the oven. Then gently remove the ramekins from the water bath. Set on a wire rack to cool for at least one hour. Next, place them in the fridge to cool for at least 6 hours.
- Add 1 tablespoon of sugar on top of the creme brulee and torch until sugar becomes crisp and a golden brown color. Top with your favorite fruits and enjoy!
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