Decadent Dark Chocolate Crème Brûlée
Indulge in the rich and luxurious flavors of this Decadent Dark Chocolate Crème Brûlée, the perfect dessert for chocolate enthusiasts! The smooth and velvety custard, infused with high-quality dark chocolate, is beautifully contrasted by a perfectly caramelized sugar topping, creating an irresistible textural delight. This elegant dessert is not only a showstopper but also incredibly satisfying. While it requires an overnight chill for the best flavor and texture, the anticipation makes each spoonful even more enjoyable. Perfect for special occasions or a sumptuous weeknight treat! This delightful recipe originates from the renowned Enchantment Resort in Sedona, Arizona.
8
Servings
400
Calories
6
Ingredients
Ingredients
whipping cream
2 cups (none)
half-and-half
2 cups (none)
semisweet chocolate
8 ounces (finely chopped)
large egg yolks
8 (none)
sugar
1/3 cup (none)
sugar (for caramelizing)
8 tablespoons (none)
Instructions
1
Preheat your oven to 300 degrees F (150 degrees C).
2
In a heavy saucepan, combine the whipping cream and half-and-half, then bring to a boil over medium heat.
3
Once boiling, reduce the heat to low and add the finely chopped semisweet chocolate. Whisk continuously until the chocolate has fully melted and the mixture is smooth.
4
In a large mixing bowl, whisk together the egg yolks and 1/3 cup of sugar until well blended.
5
Gradually pour the hot chocolate mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
6
Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture. Discard any solids.
7
Evenly divide the custard among eight 3/4-cup ramekins.
8
Place the ramekins in a large baking pan. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins.
9
Bake in the preheated oven until the custard is set but still slightly jiggly in the center, about 50 minutes.
10
Once done, remove the ramekins from the water bath and allow them to cool at room temperature for about 2 hours.
11
Cover the ramekins with plastic wrap and refrigerate overnight to allow the flavors to meld and the custard to fully set.
12
When ready to serve, preheat the broiler. Remove the wraps from the ramekins and sprinkle 1 tablespoon of sugar evenly over each custard.
13
Place the ramekins under the broiler, watching closely, and broil until the sugar melts and turns golden brown, about 2-3 minutes.
14
Remove from the oven and let cool briefly. Refrigerate again for 1-2 hours to allow the sugar to harden before serving.
Nutrition Information
30g
Fat
27g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of this Decadent Crème Brûlée?
The main flavor is rich dark chocolate, achieved by infusing the custard with high-quality semisweet chocolate.
Where does this specific recipe originate from?
This recipe originates from the renowned Enchantment Resort located in Sedona, Arizona.
How many servings does this recipe yield?
This recipe is designed to yield 8 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What are the primary ingredients needed?
The main ingredients include whipping cream, half-and-half, semisweet chocolate, large egg yolks, and sugar.
What type of chocolate is recommended?
The recipe calls for 8 ounces of semisweet chocolate, finely chopped.
At what temperature should the oven be preheated?
The oven should be preheated to 300 degrees F (150 degrees C).
How long does the custard take to bake?
The custard typically takes about 50 minutes to bake until set but still slightly jiggly in the center.
Why is a water bath used during baking?
A water bath, or bain-marie, helps the custard cook evenly and prevents it from cracking or curdling.
How high should the water level be in the baking pan?
The hot water should reach halfway up the sides of the ramekins.
What size ramekins should I use?
The recipe recommends using eight 3/4-cup ramekins.
Why must the custard be strained?
Straining the custard through a fine-mesh sieve ensures a silky, smooth texture by removing any solid bits.
How long does the dessert need to cool at room temperature?
After baking, the ramekins should cool at room temperature for approximately 2 hours.
Is overnight refrigeration necessary?
Yes, refrigerating overnight allows the flavors to meld and the custard to fully set.
How much sugar is used for the caramelized topping?
You should sprinkle 1 tablespoon of sugar evenly over each custard before broiling.
How do I achieve the caramelized sugar crust?
Place the sugar-topped ramekins under a broiler for 2-3 minutes until the sugar melts and turns golden brown.
Should I serve the Crème Brûlée immediately after broiling?
No, you should refrigerate the ramekins again for 1-2 hours after broiling to allow the sugar crust to harden.
How many egg yolks are required for this recipe?
The recipe requires 8 large egg yolks.
What is the fat content per serving?
Each serving contains approximately 30g of fat.
How much protein is in one serving?
There are 5g of protein per serving.
What is the carbohydrate content per serving?
Each serving has 27g of carbohydrates.
Is this recipe considered difficult to make?
No, despite its elegant appearance, it is tagged as 'easy to make'.
Can I use milk chocolate instead of semisweet?
The recipe specifies semisweet chocolate for a rich dark chocolate flavor, but milk chocolate would change the sweetness and texture.
How much whipping cream is needed?
You will need 2 cups of whipping cream.
How much half-and-half is used?
The recipe calls for 2 cups of half-and-half.
What is the purpose of the initial boil of cream and half-and-half?
It provides the heat necessary to melt the chopped chocolate and create a smooth base for the custard.
How do I prevent the eggs from scrambling?
Gradually pour the hot chocolate mixture into the egg yolks while whisking constantly to temper the eggs.
What tags describe this dessert?
Tags include dessert, chocolate, custard, luxury, indulgent, elegant, and classic French.
When is the best time to serve this dessert?
It is perfect for special occasions or as a sumptuous weeknight treat.
What should the texture of the finished custard be?
The finished custard should be smooth, velvety, and firm yet slightly jiggly before the final chill.