Chocolate Creme Brûlée

Chocolate Creme Brûlée

A chocolate twist on the classic creme brûlée.


  • 600ml double cream
  • 100g dark chocolate
  • 6 egg yolks
  • 3-4 tbsp caster sugar


  1. Preheat the oven to 150ºC.
  2. Heat the double cream and chocolate in a saucepan until the chocolate has completely melted and then bring the mixture to a boil before removing from the heat to cool slightly.
  3. Beat the egg yolks together in a bowl while gradually adding in the hot cream a little at a time.
  4. Pour the custard mixture into small ramekins and place the ramekins in a baking tray which is filled with hot water to half the height of the ramekins.
  5. Place the tray in the oven and cook for 25 minutes.
  6. Once cooked, remove from the water and allow to cool slightly before placing in the fridge for at least 4 hours to set.
  7. Then sprinkle over the caster sugar and melt it with a blow torch.

Leave a Reply

Close Menu


%d bloggers like this: