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Chocolate crème brûlée
| Preparation : 10 min | Resting : 2 hr |
| Cooking : 10 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 4-6
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| CHICOLATE CREAM: | |
| 4 | gelatine leaves (4g) |
| 60 | g caster sugar |
| 300 | ml single cream |
| 90 | ml milk |
| 3 | egg yolks |
| 150 | g chopped chocolate |
| Demerara sugar for caramelising |
| 1 | Place the cream, milk, eggs and sugar in the metal bowl. |
| 2 | Run the EXPERT proramme for 8 minutes / speed 5 / 95°. |
| 3 | Add the chocolate and restart (without heating) for 2 minutes / speed 5. |
| 4 | Cool, then refrigerate. |
| 5 | Just before serving sprinkle the top of the chocolate cream with Demerara sugar; caramelise using a blowtorch, or under the grill. |
© Hachette Livre (Marabout) 2016
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