Dark Chocolate Creme Brulee is creamy, smooth, and full of rich chocolate. Don’t let ‘Brulee’ scare you, this dessert recipe is very easy to make!
What is creme brulee?
Crème brûlée, also known as burnt cream, Trinity cream, or crema Catalana, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar.
This Dark Chocolate Creme Brulee is an Olympic Gold Medalist in the culinary dessert world according to Big Daddy. For someone who doesn’t like many desserts, he flips over this dessert. It’s rich and creamy yet, amazingly, light as well. It’s sweet, but not too sweet. And it’s oh-so-elegant for the fanciest dinner party.
I developed it as a Brulee with caramelized sugar on top. After trying it both with and without the caramelized sugar top, Big Daddy prefers his without. Honestly, it’s awesome either way. Do the taste test and decide for yourself.
Dark Chocolate Creme Brulee
Olympic Gold Metal
Bring cream to simmer
Add expresso and chocolate
Add vanilla to orange juice
Separate 6 eggs
Stir cream mixture
Whisk cream, chocolate, and espresso
Add egg and orange juice mixture to cream mixture
Pour mixture into a ramekin and had 1 inch of water to the pan.
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Dark Chocolate Creme Brulee
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- 5 ounces bittersweet chocolate broken into pieces
- 2 cups heavy cream
- 1/4 cup milk
- 1 teaspoon expresso powder
- 6 large egg yolks
- Juice of 1 orange about 1/4 cup
- 1/4 cup sugar
- 1 teaspoon vanilla
- 6 Tablespoons sugar
- You'll need a kitchen blowtorch if you plan to Brulee top
- Preheat oven 325 degrees.
- Place the ramekins in a baking pan that has 3-inch sides.
- Pour cream in a heavy saucepan and heat to simmering. Add expresso and broken chocolate. Whisk and watch closely. Do not overcook. Remove from heat. Add milk; stir.
- In a small bowl, combine the juice of one orange. Add vanilla, sugar, and egg yolks; whisk until well incorporated.
- Temper the egg mixture with cream mixture, then stir tempered eggs into cream mixture. Whisk until everything is completely combined and smooth.
- Pour the custard into 6 ramekins in a water bath.
- Bake 30 to 35 minutes in a 325-degree oven. Custards will be set around the edges and soft in the center.
- Cool completely, then refrigerate, uncovered until cold.
- *If you wish to brulee top, sprinkle sugar evenly over top. (It may help to pick up ramekin and swirl to evenly distribute sugar) Heat with a kitchen torch until caramelized.