Dark chocolate is my favorite kind of chocolate. I like milk chocolate alright, I suppose, but when I get a chocolate craving, it is almost always for dark chocolate. I often use dark chocolate rather than milk chocolate in baking and in fondues, so I decided that it was time to experiment with a dark chocolate creme brluee, since I have tried just about every other kind of creme brulee since investing in my mini kitchen torch.
Creme brulee is quite easy to make and if you are craving chocolate and brulee, this actually isn't as hard to make as it might sound. I'm planning on working on a new chocolate recipe tomorrow, before venturing to New Hampshire for the long weekend - chocolate peanut butter mascarpone brownies, so stay tuned for that recipe, sometime next week.Sasha's Dark Chocolate Creme Brulee
1 1/4 cup heavy cream
1 tsp vanilla extract
4 oz dark chocolate (start with small pellets)
4 egg yolks
1 T sugar
To prepare this recipe, heat the cream over medium heat and dissolve the chocolate. It should not boil, but should simmer until the chocolate is dissolved, as you stir constantly. In a separate bowl, beat the egg yolks and vanilla and add to the cream mixture.
In the meantime, bring a pot of water to boil. Place four creme brulee dishes in a roasting pan and add the brulee mixture to each dish, filling to the top. Then, very carefully, add the hot water to the pan filling it to the middle of the outside of each brulee dish. This is easier than it sounds - be careful not to get any water in the brulees themselves, or they will be ruined. Bake at 300 degrees for 30 minutes until firm. Then chill for two hours. Sprinkle the top of each brluee with an even coat of sugar and use your creme brluee torch to caramelize the sugar. This was decadent and delicious!
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