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.
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
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Preheat oven to 165 degrees C. Set 6 ramekins on a baking tray.
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.
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.
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.
Preheat the grill.
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.