Valrhona Chocolate Crème Brûlée
Indulge in the rich, velvety decadence of these luscious Chocolate Pots de Crème. A luxurious combination of smooth bittersweet chocolate and creamy vanilla-infused custard, this dessert is sure to impress with its elegant presentation and delightfully intense flavors. Dive into each spoonful of this blissful treat that melts in your mouth, leaving a lingering sweetness that will have you savoring every bite. A perfect finale to any meal, these Chocolate Pots de Crème are a sumptuous delight that will leave your guests craving for more!
— Constant Cookbook
Ingredients
- 2 cups heavy cream
- 3 oz. Valrhona or other bittersweet chocolate,
- chopped into small pieces
- 3 egg yolks
- 6 Tbs. sugar
- 1 tsp. vanilla extract
Instructions
- Preheat an oven to 325ºF. Have a pot of boiling water ready.
- In a saucepan over medium heat, warm the cream until small bubbles form around the edges of the pan, 2 to 3 minutes. Remove from the heat and stir in the chocolate until melted and blended. Let cool slightly.
- In a bowl, whisk together the egg yolks and 2 Tbs. of the sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Slowly stir in the warm chocolate cream, then stir in the vanilla.
- Line a 3-inch-deep baking pan with a kitchen towel and place four 6-oz. ramekins in the pan. Pour the chocolate mixture through a fine-mesh sieve set over a bowl. Divide the chocolate mixture among the ramekins. Add boiling water to fill the pan halfway up the sides of the ramekins and cover the pan loosely with aluminum foil.
- Bake until the custards are just set around the edges, 25 to 30 minutes. Transfer the ramekins to a wire rack and let cool to room temperature. Cover and refrigerate for at least 4 hours or up to 2 days.
- Just before serving, sprinkle 1 Tbs. sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar bubbles and just begins to turn golden, 20 to 30 seconds per custard. Serve immediately.
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