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Dark Chocolate Crème Brûlée

A spoon-crackling top gives way to silky, chocolate-laced custard underneath. This elevated take on a French classic is pure decadence with every creamy bite.
  • Cooking Time | 50 minutes + chilling time
  • Serving Amount | Makes 8
  • Difficulty Level | Medium

Ingredients

  • 200g Koko Black Dark Chocolate Dotties
  • 600mls thickened cream
  • 6 large egg yolks 
  • 1/3 cup caster sugar
  • Pinch of salt 
  • Extra caster sugar for topping, approximately 1½ tbs

Method

  1. Preheat oven to 140°C (130°C fan-forced). 
  2. Place eight small ramekins into a baking dish with deep sides. 
  3. Place the chocolate dotties in a medium sized jug. Heat cream in the microwave or in a small saucepan over medium heat, until it almost reaches boiling point. 
  4. Pour the heated cream over the chocolate dotties and leave to sit uncovered for about 5 minutes to allow the chocolate to melt. Add the pinch of salt and whisk to combine, set aside. 
  5. Add the egg yolks and sugar to a large bowl and whisk until combined and becoming lighter in colour. 
  6. Add a small amount of the warm chocolate mixture to the egg and sugar mix, and whisk to combine, then in a steady stream, gradually add the remaining chocolate mixture until fully incorporated. 
  7. Strain the mixture through a fine sieve into a large jug. Pour evenly into the ramekins. 
  8. Fill the baking dish, around the ramekins, with boiling water until halfway up the sides of the ramekins. 
  9. Carefully place in oven and bake for 30 to 35 minutes until the edges of the custards have set but the middles still have a slight wobble. 
  10. Remove from oven and water bath and cool for approximately one hour before placing in the refrigerator to set for a minimum of 2 hours, preferably 6 hours or longer. 
  11. Just before you are ready to serve, sprinkle ½ to 1 teaspoon of caster sugar on top of each custard, covering the tops with a thin layer of the sugar. Using a kitchen blowtorch, caramelise the sugar until it forms a golden glass-like glaze. Leave for a minute or two for the sugar to set, then serve.