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Nicosia
Friday, March 1, 2024

Chocolate creme brulee

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Κρεμ μπρ&omicron ;υλε σοκολατας

Double sweetness! Recipe by chef Theodoros Eleftheriou

INGREDIENTS

  • 9 egg yolks
  • 160 gr. sugar
  • 1000 g. cream
  • 300 g. dark chocolate, in pieces, (2-3 cm.)
  • 100 g. raw cane sugar (demerara), for coating

USEFUL ITEMS

  • large bowl
  • lighter

EXECUTION

Step 1

  • Put 9 yolks in the bucket eggs,
  • 160 g. sugar,
  • 1000 g. cream and heat, without the measuring cup,  32 minutes/80°C/speed 3.

Step 2

  • Add 300 g. dark chocolate in pieces (2-3 cm) and mix 2 min/speed 2.
  • Transfer to a large bowl (see tip) and set aside to cool.
  • Then, refrigerate until set (about 5 hours).

Step 3

When serving, pour over the cold cream the cane sugar and caramelize the surface with a torch. Serve immediately.

Tip

You can divide the cream into 12 individual bowls before putting it in the fridge.

Source: www.reporter.com.cy

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