Dark Chocolate Crème Brulée - Thermomix Recipes from Steph

Dark Chocolate Crème Brulée

Recipe from the UK Thermomix website

Easy, very impressive, and delicious. Many thanks for this recipe to Jon Howe, Chef Proprietor of Lumiere restaurant in Cheltenham, www.lumiere.cc , who serves it in individual glass coffee cups with whipped cream piped on top to give the effect of “Hot Chocolate”, which is what he calls it on their menu. They can be made a day ahead if you wish; just add the whipped cream at serving time. Makes 8 servings.

Ingredients

560 g double cream

6 large free range egg yolks from eggs at room temperature

85 g caster sugar

1 vanilla pod, seeds only

50 g brandy

150 g good dark chocolate, 70% cocoa, callets or broken into pieces

Method

1. Cook the cream, egg yolks, sugar, vanilla pod and brandy 18 minutes/80oC/Speed 3 until beginning to thicken. (If eggs are cold, cook 4 to 6 minutes more.)

2. Add the chocolate and mix 3 minutes/Speed 3 or until the mixture is smooth. Pour into glass or china coffee cups or ramekins, cool 20 minutes then chill in the fridge for at least 6 hours. The mixture will thicken as it cools. After the first hour in the fridge any moisture released during the cooling process should have evaporated, so cover each cup with cling film to keep the crèmes from drying out and cracking.

Chef’s Tips

Tip: These can be made in advance and stored in the fridge for up to 36 hours. Top with some lightly whipped cream immediately prior to serving (add a shot of Grey Goose Vanilla vodka and 50 g of icing sugar before whipping to make it extra special!) Jon says that cream whipped in your Thermomix has a beautiful gloss.

2 Comments »

  1. avatar AnnaM Says:

    sensational – EXTREMELY rich. more like 16 serves! especially good with dehydrated orange ‘dust’ (and cointreau)

  2. avatar Steph Says:

    I made these on the weekend. They were quite delicious, but almost ended up in the bin! After cooking all of the ingredients (except the chocolate), it looked like the cream had seperated and everything had curdled. Looked even worse after adding the chocolate. Since it tasted ok, I tipped off all the fat (probably 3/4 of a cup worth!), and blitzed the rest of the mixture in a last ditch effort to save it. It worked!! They were devine (and a low fat version!!). Maybe next time I’ll try thickened cream instead of double cream… Highly recommend that you DON’T throw away the mixture if it splits!

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