Chocolate Truffle Crème Brûlée
DessertIngredients
- 4 oz. bittersweet chocolate, finely chopped
- 1 ½ c. heavy cream
- 4 large egg yolks
- ¼ c. granulated sugar
- 2 T. cocoa powder
- 1 pinch salt
- ½ t. vanilla bean paste or 1 t. vanilla extract
Instructions
Preheat oven to 300 F. Place a folded dish towel flat inside a 9x13 baking dish and arrange four 6 oz. or six 4 oz. ramekins inside. Bring 3 to 4 cups of water to a simmer and keep warm.
Place chopped chocolate in a heat-proof bowl and set aside. In a saucepan over medium heat, warm heavy cream until it begins to steam.
In a bowl, whisk together egg yolks, granulated sugar, cocoa powder, and salt until smooth. Whisk in warm cream, 1/4 cup at a time, until mixture is warm to the touch and about half of cream has been added. Do this graddually, as you wan tto temper the egg yolks rather than cook them. Pour yolk mixture back into saucepan and whisk until incoprorated.
Pour warm cream mixture over chopped chocolate; let site for 30 seconds, then whisk until choclate is metled and mixture is smooth. If you chopped you chocolate fine enough the redisual heat from the cream should be more than enough to fully metlt it. If not, return to saucepan and stir over very low heat until almost melted, then remove from heat and continue to stir until smooth. Whisk in vanilkla.
Divide mixture evenly among ramekins. Place baking pan in oven, then very carefully pour hot water into the baking dish until it comes about half-way up the side of the ramekins.
Bake for 30 to 35 minutes or until centers are just set but stilll slightly jiggly. Remove from oven and let cool for 30 minutes, then carefully remove ramekins from water and let cool to room temperature on a wire cooling rack. Once cool, cover and refrigerate for at least 2 or until ready to serve.
About 30 minutes prior to serving, remove ramekins from refrigerator and allow to come to room temperature. Just before serving, sprinkle each custard with an even layer of granulated sugar, then caramelize with a kitchen torch, keeping the flame moving over the surface of the custards, until sugar is golden brown and bubly. Let sit for 1 to 2 minutes to allow sugar to harden, then serve.
Place chopped chocolate in a heat-proof bowl and set aside. In a saucepan over medium heat, warm heavy cream until it begins to steam.
In a bowl, whisk together egg yolks, granulated sugar, cocoa powder, and salt until smooth. Whisk in warm cream, 1/4 cup at a time, until mixture is warm to the touch and about half of cream has been added. Do this graddually, as you wan tto temper the egg yolks rather than cook them. Pour yolk mixture back into saucepan and whisk until incoprorated.
Pour warm cream mixture over chopped chocolate; let site for 30 seconds, then whisk until choclate is metled and mixture is smooth. If you chopped you chocolate fine enough the redisual heat from the cream should be more than enough to fully metlt it. If not, return to saucepan and stir over very low heat until almost melted, then remove from heat and continue to stir until smooth. Whisk in vanilkla.
Divide mixture evenly among ramekins. Place baking pan in oven, then very carefully pour hot water into the baking dish until it comes about half-way up the side of the ramekins.
Bake for 30 to 35 minutes or until centers are just set but stilll slightly jiggly. Remove from oven and let cool for 30 minutes, then carefully remove ramekins from water and let cool to room temperature on a wire cooling rack. Once cool, cover and refrigerate for at least 2 or until ready to serve.
About 30 minutes prior to serving, remove ramekins from refrigerator and allow to come to room temperature. Just before serving, sprinkle each custard with an even layer of granulated sugar, then caramelize with a kitchen torch, keeping the flame moving over the surface of the custards, until sugar is golden brown and bubly. Let sit for 1 to 2 minutes to allow sugar to harden, then serve.