Hot Chocolate Crème Brulee

By 12th December 2021 February 15th, 2022 No Comments

Today I want to share with you a great little dessert for Xmas day. Not only are they super easy to make, they can also be stored for up to 4 days making them perfect for getting ahead.

I’m talking about creme brûlée. Whilst I have spoken about other flavours before, today I have a recipe for a chocolate creme brûlée. The chocolate not only adds a rich layer of flavour, but it also helps with the setting. Ensuring they always work.

I find that Whittakers Dark Ghana with its cocoa levels at 72% is perfect for these. Which is not only affordable its available from most supermarkets.

But feel free to change it out if you want. Try going down to Dark chocolate with its 50% cocoa or even over to white chocolate, but be careful it doesn’t get too sweet.

Change the fruits out also, poached strawberries, pineapple, kiwifruit, berries or poach some pears in a bit of mulled wine or even some brandy!

Hot chocolate crème brulee
(serves 6)

  • 400ml cream
  • 4 tbsp caster sugar
  • 100g good quality dark chocolate
  • 1 vanilla pod, split and seeds scraped
  • 5 egg yolks
  • 1 whole egg
  • 6 tbsp caster sugar (for the caramel top)

Preheat oven to 140*C (NOT fan-forced). Place cream, sugar, chocolate and vanilla in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolks, and whole egg in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, stirring constantly. Rest the custard mix for 20 minutes to rest. After 20 minutes, skim all bubbles off the surface then pour into 6 small ovenproof bowls.
Place bowls in a deep roasting dish, then pour boiling water into the bottom of the dish until it reaches halfway up the bowls. Very carefully place the roasting dish in the oven and cook for 35 minutes.
Remove the crème brûlée form the oven and allow to cool before placing into your fridge to chill.

Once cold, evenly pour 1 tbsp of sugar over each brûlée and using a blowtorch, burn the top of the custard until you have reached a dark burnt colour before serving.
Don’t have a blowtorch?
Turn your oven up to maximum heat on grill function. Wait till it’s cranking before sliding in your freshly sugared crème brûlée, under the closest point to the grill.
Toast until the sugar becomes golden brown.