Dark Chocolate Creme Brulee
"Dark and Decadent. A must for the true chocolate lover! Make a day ahead as this requires overnight chilling time - But well worth the wait! This recipe comes from the Enchantment Resort in Sedona, Arizona."
photo by Jonathan Melendez
- Ready In:
- 24hrs 50mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 cups whipping cream
- 2 cups half-and-half
- 8 ounces semisweet chocolate, finely chopped
- 8 large egg yolks
- 1⁄3 cup sugar, plus
- 8 tablespoons sugar
directions
- Preheat oven to 300 degrees F.
- Bring cream and half and half to boil in heavy sauce pan.
- Reduce heat to low.
- Add chocolate and whisk until melted and smooth.
- Remove from heat.
- Whisk yolks and 1/3 cup sugar in large bowl to blend.
- Gradually whisk in hot chocolate mixture.
- Strain.
- Divide custard among eight 3/4-cup custard cups.
- Place cups in large baking pan.
- Add enough hot water to pan to come halfway up sides of cups.
- Bake until custards are set, about 50 minutes.
- Remove from water; chill 2 hours.
- cover and refrigerate overnight.
- Preheat broiler.
- Sprinkle each custard with 1 tbs sugar.
- Broil until sugar turns golden, watching carefully to avoid burning, about 3 minutes.
- Refrigerate until custards are set, 1-2 hours.
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Reviews
-
I've never had chocolate creme brulee before and now it's all I want! This was amazing! -
This recipe has been my "special night" dessert recipe for several years now (I'm slow to review). Love to serve it with a raspberry dessert wine. But even on its own, so wonderful! Thanks for posting -
This dessert is beyond words!Absolutely the best chocolate creme brulee ever...and I mean the BEST!!! Thanks for sharing! -
Oh my! This is to die for and is a must for chocoholics. I received a Creme Brulee Gift Set for Christmas and was excited to try out my little butane torch and I am so happy I chose this recipe to do so. I only made one half of the recipe since I only had 4 of the Creme Brulee dishes. I will get 4 more and serve this at my next dinner party. I know everyone would be very happy. Thank you Bev...Yum!
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
