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Double chocolate creme brulee
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Prep Time:
310 minutes
Cook Time:
55 minutes
Total Time:
365 minutes
Decadent creme brulee with added dark chocolate for extra indulgence - a perfect treat!
Ingredients:
  • 100g dark chocolate, roughly chopped
  • 600ml thickened cream
  • 4 egg yolks
  • 107.50 gm caster sugar
  • 100g white chocolate, roughly chopped
Instructions:
  • In a saucepan over low heat, melt dark chocolate with 1/3 cup of cream, stirring constantly until smooth. Divide the mixture among four 1-cup heatproof ramekins and refrigerate until firm, about 1 hour.
  • Heat the remaining cream in a saucepan over medium-high heat until it comes to a boil. Remove from heat. In a large heatproof bowl, whisk together yolks and 1/3 cup sugar until thick and creamy. Gradually whisk in the hot cream.
  • Return the mixture to the pan and reduce the heat to low. Stir with a wooden spoon for 3 to 5 minutes until the custard slightly thickens. Remove from heat and mix in the white chocolate until smooth. Transfer the mixture to a heatproof bowl and let it sit for 30 minutes. Preheat the oven to 160°C/140°C fan-forced.
  • Transfer the creamy custard into individual ramekins and arrange them in a large baking dish. Gently pour boiling water into the dish until it reaches halfway up the sides of the ramekins. Bake for 35 minutes or until the custard is just set with a slight wobble. Remove the dish from the oven and carefully take out the ramekins from the water bath. Allow them to cool before covering and refrigerating for 4 hours.
  • Position the grill rack as close as possible to the grill and preheat on medium-high. Place ramekins in a heatproof baking dish filled with ice. Sprinkle the remaining sugar over each custard. Grill for 4-5 minutes until the sugar melts and caramelizes. Let it sit for 5 minutes until the toffee sets. Serve.

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