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Chocolate Crème Brûlée

Chocolate creme brulee
Chocolate creme brulee

Marvel at every mouthful of this indulgent show-stopper. Total time 25 minutes + overnight setting time. Makes 10 ramekins.

Ingredients
Crème Brûlée (60g each)
  • NESTLE Docello Creme Brulee Mix 72 Grams
  • Milk 240 Millilitres
  • Thickened cream 240 Millilitres
  • PLAISTOWE 70% Cocoa Dark Chocolate Couverture 80 Grams
Vanilla Chantilly Cream (15g)
  • Thickened cream 140 Grams
  • Caster sugar 14 Grams
  • Vanilla bean paste 0.5g Grams
  • Gelantine powder 2 Grams
  • Water 10 Millilitres
  • Extra sugar for caramelizing
Preparation
  • 1
    Creme Brulee: In a pot, place milk and cream and bring to the boil.
  • 2
    Remove from heat and whisk in NESTLÉ Docello® Crème Brûlée Mix until all dissolved.
  • 3
    Add in the chopped chocolate and whisk till it is all combined.
  • 4
    Weigh out 60g in each ramekin, place in refrigerator till set.
  • 5
    Chantilly: Mix together gelatine and water, set aside in fridge.
  • 6
    Heat up cream, sugar and vanilla to 50˚.
  • 7
    Melt gelatine mix in microwave till melted and mix in with cream.
  • 8
    Set overnight, whip just before ready to serve.
  • 9
    Finish: Using the extra sugar, form a thin layer on top of the Brûlée and with a small blow torch, caramelise the sugar slowly till it all melts and there is no sugar left.
  • 10
    Cool down and serve with Chantilly Cream.

Products Used in the Recipe

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