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Double Chocolate Crème Brûlée

in Diana's Recipe Book

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Servings: 6-8
A dark chocolate creme brulee custard capped with a chunk of crisp chocolate praline. A perfect Valentine's Day dessert for chocolate lover's. The custard can be made through step 5 up to 2 days ahead; cover and chill.

1 vanilla bean
1 cup whipping cream
1 cup milk
6 large egg yolks (at room temperature)
3/4 cup sugar
4 ounces each semisweet and bittersweet chocolate (or 8 oz. of semisweet), chopped
1 tablespoon Amaretto or other almond-flavored liqueur
1 tablespoon Kahlua or other coffee-flavored liqueur

Chocolate praline (see recipe below)

1. Cut vanilla bean in half lengthwise; scrape seeds into a 2 to 3-quart pan. Add vanilla pod, cream, and milk. Stir occasionally over medium-high heat until mixture just begins to boil, 14 to 18 minutes.

2. Meanwhile, in a bowl, whisk together egg yolks and sugar. Place chocolate in a small, microwave-safe glass bowl and heat in a microwave oven at half-power (50%) until soft, 1 1/2 to 2 minutes. Stir chocolate until smooth.

3. Lift vanilla pod from cream mixture; rinse and dry for another use or discard. Whisk about 1/2 cup of the hot cream mixture into egg mixture, then whisk egg mixture into remaining cream mixture. Add hot melted chocolate (if it has cooled to room temperature, reheat briefly in microwave oven just until hot to touch; do not overheat). Pour mixture into a blender and whirl until no chocolate flecks remain. Pour through a fine strainer into a 1 to 2-quart glass measure. Stir in Amaretto and Kahlua.

4. Set six to eight soufflé cups, ramekins, or teacups (1/2 to 3/4 cup) in a 9 x 13-inch baking pan. Fill cups equally with chocolate mixture. Set pan in a 300 degree F (150 C) regular or convection oven and carefully pour about 1 inch of boiling water into pan around cups.

5. Bake until centers of custards barely jiggle when pan is gently shaken, 30 to 35 minutes. With a slotted spatula, lift cups out. Chill until custards are cold, 1 to 1 1/4 hours (see notes).

6. Garnish each crème brûlée with a large chunk of chocolate praline. Serve any remaining praline alongside.

Chocolate Praline

1. Place 1/4 cup slivered almonds in a 9-inch pie pan. Bake in a 300 degree F (150 C) regular or convection oven, shaking pan once, until nuts are golden, 10 to 12 minutes. Coat a 12-inch square of foil lightly with vegetable oil (about 1 teaspoon).

2. In an 8 to 10-inch frying pan over medium-high heat, combine 1/4 cup sugar, 2 tablespoons butter, 1 tablespoon corn syrup, and 1 1/2 teaspoons milk. Stir occasionally until mixture is bubbly and golden, about 5 minutes. Add 1 1/2 teaspoons unsweetened cocoa and stir until smooth, then stir in toasted almonds. Pour mixture onto oiled foil and spread about 1/4 inch thick. Let cool until solid, about 10 minutes. Break praline into 6 to 8 large chunks.

Makes 6 to 8 servings

NOTES: You can make this praline up to 1 week ahead; store airtight at room temperature.

Date: January 9, 2004


Reviewer: joe blogs
not rich enough


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