If you are in the mood for chocolate, this is a dessert for you. It happens to me often and during pregnancy I found myself eating chocolate for breakfast. It was not as bad as you may think as it would normally consisted in this hot chocolate with just the right amount of dark chocolate (which everybody now claims to be super healthy, right?) paired with a good yogurt and some fresh fruit.
At the end it all went very well and I now have a healthy baby in my arms and a chocolate satisfaction. Well, it’s better to keep in private how many pounds of the cocoa bliss I consumed during nine months, but to my defense I’ve been having a hiatus for sometime now and mostly waiting a few hours after breakfast to enjoy something chocolatey.
But desserts like this are unavoidable. Not only Crème Brûlée is per se the ultimate dessert, the climax of a good meal, with added chocolate is the perfect happiness in an edible form. I hope the pictures can describe more than words would ever do, but go ahead and judge for yourself. Don’t waste anytime and go make some of this gem right now.
Chocolate Crème Brûlée
Preparation time: about 15 minutes + 4 hours in the fridge
Cook time: 30 – 35 minutes
2 cups heavy cream
1/3 cup sugar
4 egg yolks
1/2 cup bittersweet chocolate chips (60% cacao)
4 Tbsp sugar (for assembling)
Pre-heat oven to 325 F.
In the stove, pour the milk in a small saucepan over medium heat until starts to simmer. Add the chocolate chips and whisk until smooth. Set aside.
In a bowl, blanch the egg yolks, whisking them vigorously with the sugar. Then temper the cream into the yolks, by adding about an ounce while whisking to avoid the eggs to start to cook. Add the rest of the cream stirring well. Strain the mixture into another bowl.
Prepare the water bath. Place a towel in the bottom of a rectangular roasting pan and insert the 4 ramekins. Fill each ramekin with the crème almost till the top and pour boiling water on the roasting pan enough to reach halfway the sides of the ramekins. Be careful to not let any water fall into the ramekins.
Bake for about 35 minutes. The ramekins should be wiggling like jelly when coming out of the oven. Carefully remove from the roasting pan and place the ramekins in the fridge until completely chill (about 4 hours).
For assembling, pour some sugar on top of each ramekin (about 1 tablespoon per ramekin) and burn with a kitchen torch until golden brown. This is better to be done just before serving.