A Burning Desire for Chocolate: Dark Chocolate Crème Brulée
Chocolate. CHOColate. ChocOlate. ChocoLATE. No matter how you say it, Chocolate is and will always be one of life’s most luxurious, sensuous, satisfying and rewarding pleasures. Chocolate comes in many shapes, sizes and textures and I must somewhat reluctantly admit that it ticks all my boxes and gets me going 🙂
For me, one of the most sensuous forms of chocolate is the chocolate crème brûlée, a thick, semi-molten mixture that fills your mouth with glorious chocolate flavour and coats the insides of your cheeks with richness and luxury… But I’m going on a bit too much, aren’t I? I do find it hard to control myself where chocolate is concerned 😉
Thermomix makes it so fast and easy to make crème brûlée in any of its forms and flavours. Take a look at my pistachio crème brûlée recipe in Burnt sugar and fingers for one tasty example. For a chocolate crème brûlée, you can make the standard recipe from “Fast and Easy Cooking” – the 300-recipe cookbook included with every purchase of a Thermomix TM31 from UK Thermomix – and stir in 100 g to 150 g of milk or plain chocolate broken into pieces.
Or you can try Jon Howe’s gorgeous recipe below, which I recently made and devoured in way too short a while!
Dark Chocolate Crème Brulée – Jon Howe, Lumière, Cheltenham
Easy, very impressive, and delicious. Many thanks for this recipe to Jon Howe, Chef Proprietor of Lumière restaurant in Cheltenham, 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
- Cook the cream, egg yolks, sugar, vanilla pod and brandy 18 minutes/80° C/Speed 3 until beginning to thicken. (If eggs are cold, cook 4 to 6 minutes more.)
- 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.
Janie Turner’s 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.
Bon appétit !
That’s a great tip, Karen, many thanks for sharing it with us. Happy Thermomix cooking!
Thanks for the advice. Found that melting the chocolate and adding to the mix whilst still warm worked well. Great dessert. Thank you
Hi Karen, thanks for your comment and question. The recipe calls for eggs at room temperature and suggests cooking cold eggs for 4 to 6 minutes longer. Wère your eggs at room temperature or did they come from the refrigerator ?
Otherwise, one way to remedy the split mixture would be to add an ice cube and mix at speed 4 or 5 for about 10 seconds. I hope this helps.
Thanks for reading Why is There Air and happy Thermomix cooking !
Whilst the taste was yummy the mixture separated when I added the chocolate. Any suggestions as to how to remedy this would be much appreciated please.
Ah, chocolate crème brûlée… I can sit there with the bowl in my lap and a spoon in my hand, happily eating my way down to the bottom! It’s too good for words. Bon appétit !
Madame Thermomix, thanks for that wonderful recipe of chocolate crème brûlée. I must say, the crème brûlée made in Thermomx is the best and measures up to restaurant standard. I have never tried the chocolate version though and will certainly do so because I am too a chocolate fiend!