Chocolate Mocha Crème Brûlée
A rich chocolate mocha custard topped with a crackly sugar crust that everyone loves.
Servings: 4
Ingredients
- 4 large egg yolks
- 1/3 cup of granulated sugar
- 2 cups of heavy cream
- 6 ounces of milk chocolate, roughly chopped
- 2 tablespoons of strongly brewed coffee
- 1 teaspoon of espresso powder
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 300 degrees
- Add 2 cups of heavy cream into a small saucepan over medium high heat
- As soon as the heavy cream begins to steam and bubbles form around the edges of the saucepan, transfer the saucepan off of the heat and onto a heatproof surface
- Add 6 ounces of roughly chopped milk chocolate to the hot heavy cream and whisk until it is fully melted
- Whisk 2 tablespoons of strongly brewed coffee, 1 teaspoon of espresso powder and 1 teaspoon of vanilla extract into the chocolate and heavy cream and set aside for now
- In a large mixing bowl, whisk 4 large egg yolks and 1/3 cup of granulated sugar vigorously until fully combined and creamy
- Very slowly drizzle the chocolate and heavy cream mixture into the egg yolks and sugar, whisking constantly
- Once all of the ingredients are combined, transfer the mixture into a large measuring cup with a spout that will be easy to pour from
- Place four 8 ounce ramekins into a large deep baking dish lined with a thin kitchen towel
- Divide the mixture between the four ramekins (this should fill them up to about 1/2 inch from the rim of each ramekin)
- Turn your tap to its hottest setting and then carefully fill the baking dish with enough hot tap water to come approximately half way up the sides of the ramekins
- Carefully transfer the baking dish into a 300 degree oven being sure to not splash any water into the ramekins
- Bake the creme brûlée for 40-45 minutes or until the outer edges are lightly set and the center is still slightly jiggly
- Carefully transfer the ramekins out of the water bath and onto a heat proof surface
- Allow the creme brûlée to come to room temperature and then cover the ramekins tightly with plastic wrap and chill in the refrigerator until fully set (2 hours +)
- When ready to serve, sprinkle about 2 teaspoons of granulated sugar over the top of each ramekin and then use a chefs torch to caramelize the top of each creme brûlée
- Enjoy!