SIMPLE CHOCOLATE CRèME BRULéE
A chocolatey twist on the restaurant classic. Recipe makes two but is easily doubled/tripled/quadrupled.
Provided by davidedwardpurcell
Time 40m
Yield Makes 2 desserts
Number Of Ingredients 0
Steps:
- Pour the cream into a small pan and heat on the hob until almost boiling. Add the chocolate and stir until melted in.
- Beat the egg yolks and sugar until smooth.
- Take a tablespoon of the chocolate cream and drizzle it into the egg yolks, stirring them constantly. Repeat with a second tablespoon.
- Pour the egg yolk mix back into the pan of chocolate cream and mix until thoroughly combined.
- Divide the mixture between two ramekins. Place these inside a roasting tray and pour boiling water from the kettle into the tray about half way up the ramekins. Bake at 150ºC for 25 minutes or until just set.
- Leave to cool for an hour and then chill for a further 2 to 3 hours.
- When ready to serve, remove from the fridge. Sprinkle a teaspoon of sugar on top of each dessert. Caramelise with a kitchen blowtorch or under a hot grill.
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