Ghirardelli Chocolate Creme Brulee

[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.

[pdswife]

Creme brulee... my favorite!!! Thank you, this sounds like the perfect dessert for next weekend!

[QSis]

How many ramekins for this recipe? I need to serve at least 6.

Lee

[cristal]

Depends on the size of your ramekins...but you should be able to get anywhere between 6-10 servings.

[Piccolina]

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)

[Michelemarie]

sounds great and easy too. thanks!

[cristal]

You can swap in almost any type of bittersweet or semi-sweet chocolate to the recipe too!