Chocolate creme caramel is a classic dessert that is both elegant and delicious. It is a custard-based dessert with a layer of rich chocolate ganache on top. The custard is made with eggs, sugar, cream, and milk, and it is flavored with vanilla extract. The ganache is made with chocolate and cream, and it is poured over the custard after it has been baked. Chocolate creme caramel can be served chilled or at room temperature, and it is often garnished with whipped cream or fresh berries.
Here are our top 2 tried and tested recipes!
JAMAICAN CHOCOLATE COOKIES WITH CARAMEL CREME
I made these for an office party cookie contest-and not a crumb was left on the platter! Sweet potatoes are the secret ingredient. Canned sweet potatoes will work, too, if you're short on time. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 dozen sandwich cookies
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a microwave, melt 2/3 cup chocolate chunks; stir until smooth. Cool slightly. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in sweet potatoes, cooled chocolate, ginger and vanilla. In another bowl, whisk flour, cornstarch, baking cocoa, baking powder, baking soda and 1/4 teaspoon salt; gradually beat into creamed mixture., Shape dough into 3/4-in. balls; place 2-1/2 in. apart on parchment-lined baking sheets. Flatten slightly with bottom of a glass dipped in confectioners' sugar. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., Meanwhile, mix filling ingredients until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies., For chocolate coating, microwave remaining chocolate chunks; stir until smooth. Dip cookies halfway into chocolate or drizzle chocolate over the top of cookies; let stand until set. Store between pieces of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 134 calories, Fat 7g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 103mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CREME CARAMEL
This recipe is excerpted from Dorie Greenspan's Baking Chez Moi (Houghton Mifflin Harcourt).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Center a rack in the oven and preheat the oven to 300 degrees F. Line a roasting pan or a 9-by-13-inch baking pan with a double thickness of paper towels. Have it and four 6-to-8-ounce ramekins at hand. Bring a kettle of water to a boil.
- Reserve 2 tablespoons of the sugar and sprinkle the remaining sugar over the bottom of a small skillet or saucepan, preferably nonstick, and put the pan over medium-high heat. When you see the sugar start to melt around the edges, begin stirring it in small circles, making your way around the edges and then going deeper into the center of the pan, until all the sugar is melted, blended, bubbling and, most important, a medium amber color; stay with the caramel, because the color changes in seconds. You can check the color by dropping a bit on a white plate. As soon as it's the right color, pull the pan from the heat and, being very, very careful (caramel is ferociously hot and sticky), divide it among the ramekins. Hold the ramekins by their tops and swirl to coat the bottoms with caramel. You'll never get the caramel perfectly even, and that will never matter. Place the ramekins in the roasting pan.
- Put the milk and the reserved 2 tablespoons sugar in a small saucepan and bring to a boil.
- Put the chopped chocolate in a heatproof bowl and pour the hot milk over it. Let stand for about 5 minutes to melt.
- Meanwhile, put the eggs in a medium bowl and whisk them for about 1 minute; they'll pale a bit. Using a heatproof spatula, stir the chocolate and milk together until smooth. Then, stirring the eggs without stopping, gradually pour the hot chocolate milk over the eggs and stir until blended. You'll have bubbles on top of the creme, don't worry: You're going to turn the custards over and no one will ever see the bottoms.
- Divide the custard among the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully slide the pan into the oven.
- Bake the custards for 35 to 45 minutes, or until they are firm around the edges and just jiggly in the center. Remove the roasting pan from the oven and carefully place the ramekins on a cooling rack. Leave the ramekins at room temperature for about 20 minutes, then transfer them to the refrigerator. Chill for at least 4 hours, or until they are thoroughly cold, before serving. (You can make these 1 day ahead; cover and keep refrigerated.)
- When you're ready to serve, run a table knife around the edges of the ramekins, then turn the custards over onto small plates with raised rims. You might have to shake the ramekins a little or tap them gently against the plate to cajole the custards to come out, but fear not -- they won't stick.
Chocolate Crème Caramel - 10 Essential, Pro Cooking Hacks To Elevate Your Culinary Game
1. Crème Caramel Base
- Use fresh cream for a richer, smoother texture.
- Temper the egg yolks by slowly adding the hot milk mixture, stirring vigorously.
- Strain the mixture to remove any bubbles before pouring into the caramel-coated ramekins.
2. Caramel Sauce
- Use a heavy-bottomed pot to prevent the sugar from scorching.
- Swirl the pot to evenly distribute the heat and prevent the sugar from caramelizing too quickly.
- Do not let the caramel get too dark, as it will become burnt and taste bit ter.
3. Water-Bath Method
- Boil water in a large saucepan that is large enough to accommodate the ramekins.
- Place the ramekins in the saucepan and bake in the water bath until the crème caramel is just set.
- This will prevent the crème caramel from curdling and overcooking.
4. Chilling
- Chill the crème caramel for at least 4 hours, preferably 8 hours before serving.
- This will allow the flavours to meld and the crème caramel to firm up.
Chocolate Crème Caramel - A Quintessential Dessert With A Taste Of Divine Indulgence
Chocolate Crème Caramel is a delectable dessert that combines the creamy richness of caramel with the decadent indulgence of chocolate, resulting in a taste experience that is nothing short of heavenly. Here are some important takeaways from the recipe and tips we've provided for this decadent dessert:
- Precision and Technique: Crème caramel requires precise measurements and careful technique to create the perfect balance of textures and flavors.
- Patience and Chilling: Chilling the crème caramel is an important step that allows the flavors to meld and the texture to firm up, resulting in a smooth and creamy dessert.
- Experimentation: Feel empowered to experiment with different types of chocolate and caramel to create unique and personalized flavors that suit your palate.
- Fresh Ingredients: Using fresh cream and egg yolks ensures a richer and more luxurious taste in the final dessert.
- Water-Bath Method: Employing the water-based bath method prevents the crème caramel from curdling and overcooking, resulting in a smooth and evenly set texture.
By following these tips and the detailed recipe, you'll be able to create a Chocolate Crème Caramel that not only pleases the taste buds but also becomes a showstopper at your gatherings. So, indulge yourself and your loved ones in this delightful dessert experience and embrace the culinary magic that awaits.
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