Silky Chocolate Creme Brulee

    Recipe Picture:Silky Chocolate Creme Brulee
    1

    Silky Chocolate Creme Brulee

    (22)
    6hours35min


    20 people made this

    These silky smooth chocolate creme brulees are very easy to make - you don't even need a water bath. Use heart-shaped ramekins for a Valentines Day treat. For an elegant presentation top with a few raspberries and a mint sprig.

    Ingredients
    Serves: 6 

    • 1 litre thickened cream
    • 1/2 cup white sugar
    • 2 teaspoons vanilla essence
    • 9 egg yolks
    • 1/2 cup chocolate chips
    • 2 tablespoons white sugar, or as needed

    Directions
    Preparation:5min  ›  Cook:30min  ›  Extra time:6hours chilling  ›  Ready in:6hours35min 

    1. Preheat oven to 165 degrees C. Set 6 ramekins on a baking tray.
    2. Pour cream, sugar and vanilla into a saucepan and place over medium heat. Stir to dissolve the sugar and heat until it begins to simmer, then remove from heat.
    3. Place egg yolks in a large bowl and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point pour in the remaining cream and whisk until smooth. Stir in the chocolate chips until smooth and set aside for 5 minutes.
    4. Pour into ramekins and bake in preheated oven until the centre is just set, 15 to 20 minutes. Remove from oven and allow to cool for 45 minutes, then place into the refrigerator and chill until cold, about 6 hours.
    5. Preheat the grill.
    6. Sprinkle the tops of each creme brulee with sugar until evenly coated and gently pour off excess sugar. Place ramekins onto a baking tray and place under the grill until the sugar bubbles and turns a light caramel brown. Serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (22)

    Reviews in English (20)

    by
    60

    This recipe turned out awesome. A previous reviewer was correct when she mentioned the quantity was off...after filling my ramekins I had plenty left over. Fortunately I was prepared with extra ramekins. I would also advise you to continuously stir the mixture while ladeling it out since the chocolate will settle to the bottom. I took this dessert to a dinner party and it got rave reviews. This one is a keeper in my family!  -  24 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    40

    6 - 4oz ramekins (24 0z) used with 1 quart (32 oz)cream, plus eggs, sugar???? Help I need more ramekins !!! Too little chocolate for so much cream.  -  09 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    37

    I feel like there is a lot wrong with this recipe and that I can't give it a good review even though it turned out in the end - and I really hate giving poor reviews. I was suspicious of a couple of things when I started, but my brulee experience is limited - so I wasn't sure I knew enough to start questioning the recipe. I should have anyway. I think there is an error in the amount of cream. Even scaling this recipe down to 4 servings, I ended up with 6 - and my ramekins are larger than 6oz (I also think if the cream amount was corrected that there may be a better chocolate ratio to this). The cooking time is either too long, or the oven temp is too high. I pulled mine out of the oven after 15 minutes because it started to bubble(!). There isn't quite enough chocolate in this, which was okay when I garnished it with more - but not really okay on its own. I think adding a block or two of chocolate to the Creme Brulee recipe on this site is the route I'll go next time if I want a chocolate brulee. Thanks for the recipe anyway! We ended up enjoying it.  -  20 Mar 2009  (Review from Allrecipes USA and Canada)

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