Introduction
Our Raspberry Dark Chocolate Crème Brûlée recipe takes decadence to new heights. Really, it’s a more exciting version of our Raspberry Crème Brûlée, just for chocolate lovers.
It’s difficult to find a better dessert to serve at a dinner party;
- It’s easy to prep in under an hour, ahead of time or even the day before.
- Finishing with sugar and a blow torch adds that “wow” factor.
- It’s absolutely delicious and guests will leave impressed and satisfied!
A few words of advice:
- If you’re making the Brûlées ahead of time, don’t finish them with the sugar topping until you’re about to serve.
- Refrigerate before consuming, it’s so much tastier.
- Be liberal with the sugar, it’s all about the indulgence.
If this recipe doesn’t quite take your fancy, why not try other fruits or flavors? Think of other combinations commonly paired with chocolate such as:
- Ginger
- Orange
- Honeycomb
- Chilli
- Cherry
- Nuts
- Coffee
- Mint
Raspberry Dark Chocolate Crème brûlée
Ingredients
- 120 g raspberries
- 110 g 70% dark chocolate
- 400 ml heavy whipping cream
- 100 ml 2% milk (semi-skimmed)
- 5 egg yolks
- 50 g granulated sugar (plus extra to serve)
Instructions
- Start preheating an oven to 340F or 170C.
- Heat the cream, milk and dark chocolate on the stove slowly until the chocolate is fully dissolved and it starts to bubble. You should use a low temperature to avoid burning the chocolate or boiling the mixture.
- In a bowl, whisk the egg yolks and sugar together for a few minutes until the mixture becomes pale.
- Slowly add the hot liquid to the bowl with the egg yolk mixture, whisking continuously but slowly. You need to avoid scrambling the eggs, hence doing this slowly. Otherwise, it'll be a lumpy Crème brûlée!
- Wash and place 5 raspberries at the bottom of each ramekin.
- Add the combined mixture to the ramekins evenly. Crème brûlée shouldn't rise, so you can fill them nearly to the top, but avoid spilling as the mixture is warm.
- Place the full ramekins in a large, high rimmed baking tray. Add boiling water to the tray, up to around 1/3 of the height of the ramekins.
- Then, add the tray with the ramekins into a preheated oven at 340F or 170C for between 18 and 30 minutes. You should remove the desserts from the oven when the middle is slightly wobbly when tapped but the edges do not wobble. Be sure not to burn yourself when testing and use something heat proof.
- Once cooled, transfer your brûlées to a fridge until time to serve.
- Before serving, sprinkle a tea spoon of granulated sugar on the top of each brûlée. Melt the sugar using a chef's blow torch. Once melted and you've stopped heating it, the sugar should start to harden immediately. Serve!
Nutrition (per serving)
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