Best 2 Chocolate Espresso Creme Brulee Recipes

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Indulge in the harmonious union of rich chocolate and aromatic espresso, perfectly nestled in a creamy custard base. This culinary masterpiece, known as chocolate espresso creme brulee, offers a captivating symphony of flavors and textures that will tantalize your palate. With its velvety smooth filling and the satisfying crackle of its caramelized sugar topping, this dessert elevates the classic creme brulee to new heights of decadence. Whether you're a seasoned baker or a novice looking to impress, this recipe will guide you through the process of creating this exceptional dessert that is sure to become a favorite among your friends and family.

Here are our top 2 tried and tested recipes!

CHOCOLATE ESPRESSO CREME BRULEE



Chocolate Espresso Creme Brulee image

A coffee lover's dream!! Chocolate and espresso blended together....yummmmm! I am guessing at the prep time.

Provided by SkinnyMinnie

Categories     Dessert

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 7

3 cups whipping cream
1/3 cup whole espresso beans
1/3 cup sugar
1 vanilla beans or 1 1/2 teaspoons vanilla extract
6 ounces semisweet chocolate, chopped
6 egg yolks
1/3 cup brown sugar, packed

Steps:

  • In a medium saucepan, combine 2 1/2 cups of cream, espresso beans and sugar. If using the vanilla bean, cut in half lengthwise; scrape out vanilla seeds. Add scraped pod and seeds to cream mixture. (If using vanilla extract, it will be added later.).
  • Heat mixture until small bubbles form around edge of pan. Remove from heat; cover and let steep 30-40 min or until cream has taken on a good coffee flavor.
  • Heat the oven to 400ºF.
  • Place 8 (1/2-3/4 c.) ramekins in shallow roasting pan.
  • Place chocolate and remaining 1/2 cup cream in metal bowl set over a pan of simmering water. Heat until melted, stirring occasionally.
  • In a large bowl, beat egg yolks until well blended. Strain espresso-cream mixture slowly into egg yolks, whisking constantly to combine. If using vanilla extract, stir into custard now.
  • Gradually whisk cream mixture into melted chocolate and then strain through a fine strainer.
  • Pour custard into ramekins. Create a water bath - add enough boiling water to roasting pan to reach halfway up the sides of the ramekins. Cover pan securely with foil.
  • Bake 50-60 min or until custards are set but still quivery like gelatin.
  • Remove ramekins with tongs from the hot water; cool on wire rack 30-40 minute or until room temperature. Cover with plastic wrap; refrigerate at least 1 hour or up to 24 hours.
  • Place oven rack 8 inches from broiler. Push the brown sugar through strainer over each custard, allowing about 2 teaspoons per custard.
  • Using fingers, gently spread brown sugar to distribute evenly. Place ramekins in the shallow roasting pan again and surround with ice cubes.
  • Broil 3-6 min or until brown sugar melts and caramelizes, watching carefully to prevent burning.
  • Cool to room temperature. Store in refrigerator - if made more than 4 hours ahead, topping will begin to soften and will no longer be crisp -- so do this last.

ESPRESSO CHOCOLATE CREME BRULEE



Espresso Chocolate Creme Brulee image

Make and share this Espresso Chocolate Creme Brulee recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups heavy cream
1/2 cup whole milk
1/4 cup sugar
1/2 vanilla bean, scraped
2 ounces bittersweet chocolate, chopped
1 tablespoon espresso powder
4 large egg yolks
4 teaspoons white sugar

Steps:

  • Preheat oven to 325 degrees F.
  • Put cream, milk, sugar, vanilla bean, chocolate and espresso powder in a saucepan. Scald milk mixture. In a stainless steel bowl stir the egg yolks. Continue to stir egg yolks as you slowly pour the hot cream mixture over the yolks. Strain custard into a heat proof container with a pouring spout. Place four 3/4-cup ramekins in a shallow baking pan. Evenly pour the custard into the ramekins. Place the pan in the oven then pour boiling water into the baking pan so the water comes halfway up the sides of the ramekins. Cook about 30 to 35 minutes until only the custard centres jiggle slightly when the pan is moved. Remove the pan from the oven. Remove the ramekins from the pan and cool on a wire rack. Once the custards reach room temperature chill them in the refrigerator for at least 3 hours or overnight.
  • Sprinkle each custard top with a teaspoon of brown sugar. Caramelize the sugar with a crème brûlée torch or under the broiler.

Nutrition Facts : Calories 447.2, Fat 38.5, SaturatedFat 22.8, Cholesterol 335.1, Sodium 54.5, Carbohydrate 21.4, Sugar 18.5, Protein 5.6

Tips:

  • Use high-quality chocolate and espresso powder for the best flavor.
  • Be sure to temper the chocolate before adding it to the custard base, this will prevent it from seizing.
  • Strain the custard base through a fine-mesh sieve to remove any lumps.
  • Bake the crème brûlée in a water bath to prevent the custard from curdling.
  • Chill the crème brûlée for at least 4 hours before serving, this will allow the flavors to meld and the texture to firm up.
  • When torching the sugar topping, be sure to use a kitchen torch that has a fine-point flame, this will help to create a thin, even layer of caramel.

Conclusion:

Chocolate Espresso Crème Brûlée is a delicious and elegant dessert that is perfect for any occasion.

With its rich chocolate flavor, smooth espresso custard, and crispy caramelized sugar topping, this dessert is sure to impress your guests.

If you are looking for a special dessert to serve at your next dinner party or gathering, Chocolate Espresso Crème Brûlée is a great choice.

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