I love créme brulée so I thought chocolate créme brulée would be great too, I was correct. I am still in love with the original but there is something extra delicious about adding chocolate.
5 large Egg Yolks
4 Tablespoons Granulated Sugar (plus more for the burnt sugar topping)
2 cups Heavy Cream
1 teaspoon Pure Vanilla Extract
5oz dark chocolate, finely chopped
1. Preheat your oven to 300 degrees and place six ceramic dishes in a roasting pan.
2. With a whisk, stir together two tablespoons of sugar with the egg yolks, being careful not to incorporate too much air into the mixture.
3. Bring the cream, two remaining 2 tablespoons of sugar and vanilla to a simmer over medium heat. Once it begins to foam, remove from heat. Add the chocolate to the mixture and stir until completely melted and smooth.
4. Pour about 1/2 a cup of the warm chocolate cream into the bowl with the eggs while whisking. Add the remaining cream and mix well.
5. Pour the custard into through a fine mesh strainer. Pour the strained mixture between the six tarts, tapping the roasting pan gently on the counter to settle the custard to remove any air bubbles. Pour hot water into your roasting pan so it comes up roughly as high as the custard and bake for approx. 20 minutes or until set.
6. Allow to chill about 4 hours. Then sprinkle each with 1-2 tablespoons granulated sugar and torch them until melted. Allow the sugar to set and then serve. (If you don't have a kitchen torch you can place them under the broiler to melt the sugar, watch carefully to help the sugars caramelize evenly.)
Photo & recipe courtesy of: http://cupcakeswithsprinkles.blogspot.com/2012/03/chocolate-creme-brulee.html