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Old 02-21-2006, 05:16 AM   #1
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Ghirardelli Chocolate Creme Brulee

Ghiradelli Chocolate Creme Brulee:

3 cups heavy cream
4 ounces Ghiradelli semi-sweet
chocolate
6 egg yolks
4 tablespoons sugar
2 teaspoon unsalted butter


For the chocolate brulee: In a heavy, medium pan over very low heat, bring the cream to a low simmer. Remove from heat and stir in the chocolate. In the top of a double boiler over simmering water, whisk together the egg yolks and sugar and cook together until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the mixture. Stir in the chocolate mixture and butter. Remove from the ice bath, spoon into ramekins, cover, and refrigerate.

To serve: Preheat the broiler. Using a sifter or strainer, lightly layer white sugar over the top of the brulee. Place under the broiler until glazed and caramelized.

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Old 02-21-2006, 01:00 PM   #2
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Creme brulee... my favorite!!! Thank you, this sounds like the perfect dessert for next weekend!
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Old 02-21-2006, 01:34 PM   #3
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How many ramekins for this recipe? I need to serve at least 6.

Lee
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Old 02-21-2006, 02:49 PM   #4
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Depends on the size of your ramekins...but you should be able to get anywhere between 6-10 servings.
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Old 02-22-2006, 05:49 AM   #5
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Quote:
Originally Posted by cristal
Ghiradelli Chocolate Creme Brulee:

3 cups heavy cream
4 ounces Ghiradelli semi-sweet
chocolate
6 egg yolks
4 tablespoons sugar
2 teaspoon unsalted butter


For the chocolate brulee: In a heavy, medium pan over very low heat, bring the cream to a low simmer. Remove from heat and stir in the chocolate. In the top of a double boiler over simmering water, whisk together the egg yolks and sugar and cook together until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the mixture. Stir in the chocolate mixture and butter. Remove from the ice bath, spoon into ramekins, cover, and refrigerate.

To serve: Preheat the broiler. Using a sifter or strainer, lightly layer white sugar over the top of the brulee. Place under the broiler until glazed and caramelized.
Mouth-watering indulgence! Copying and pasting (and wishing I was eating right now), thank-you Cristal, what a lovely chcolate recipe (good to keep on hand for the coming Easter season)
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Old 02-22-2006, 08:27 AM   #6
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sounds great and easy too. thanks!
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Old 02-22-2006, 11:32 AM   #7
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You can swap in almost any type of bittersweet or semi-sweet chocolate to the recipe too!
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