Friday 7 February 2014

Easy Dark Chocolate Creme Brulee!

Cupid Approved!

To me Valentine's Day is all about chocolate, roses, sexy clothes (or not:-) and Champagne! I can't think of anything better than this easy yet rich dessert to celebrate the day!

A deep dark chocolaty flavor, a creamy silky interior, and shiny caramel crunchy topping make this elegant dark chocolate brulee the highlight of Valentine's Day.  Go out to dinner if you must; but come home to this and a glass of Champagne

This easy, silky smooth chocolate creme brulee recipe can be made up to three days in advance, making this perfect for entertaining.

Chocolate Creme Brulee

2 c. heavy cream
3 ounces Bittersweet chocolate chopped (I use Callebaut, Scharffen Berger, Guittard or a combination of these)
1/8 tsp. kosher salt
2 tsp. vanilla
5 large egg yolks
1/4 cup plus 3 T. granulated sugar

For Assembly
4 T granulated sugar

Preheat oven to 250 degrees F. Heat cream and 1/4 cup sugar in a small sauce pan over medium heat, stirring, until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.

Whisk remaining 3 tablespoons sugar with the egg yolks and salt, in a small bowl. Slowly pour cream mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve.

Add the vanilla and pour the custard into 4 ounce ramekins or decorative vessels. Transfer ramekins to roasting pan and fill with enough water to come halfway up on ramekins. Bake custard until just set 1 hour- 1 hour 10 minutes, carefully remove from water, allow to cool.

Refrigerate for 1 hour. Top with 1 tablespoon sugar. Hold a kitchen torch at a 90 degree angle 3-4 inches from the custard, moving flame back and forth until surface is caramelized. Or, broil custards on top rack until caramelized, 1-2 minutes.

Love & Hugs to each and every one of you during this fabulous month that celebrates the Heart!


  1. I am making this! It is perfect! thanks! Sue

  2. Love it! I can make this for our family on Wednesday and Carmelite on Friday! Thanks! Lynn


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