Romantic Chocolate Creme Brulee

The romance of chocolate!

When we talk about chocolate being a romantic food,

what do you think it is?  Is it the flavor, or is it the

texture, or maybe both.  For me, so much of my

pleasure in chocolate is the silky texture.  If it is grainy

or gritty, then I would rather not eat it.

Chocolate Creme Brulee takes both chocolate and

creme brulee to a higher level, combining the flavors

and silky textures of both.

It is a perfect Valentine's  Day dessert.

I found these great heart shaped ramekins in a pale pink that

I knew would be perfect at Tai Pan. 

I love the color and the scalloped edges.

At only $1.57 each, I just had to get them.

Creme brulee is a simple combination of cream, sugar and

egg yolks.  This one has the addition of chocolate.

The French tend to have some of the most decadent desserts.

This French dessert then bakes in a bain marie - French for

water bath.  We owe so much to the French aristocracy and

their pastry chefs for world famous desserts like creme brulee.

I like to use a silicone oven mitt when I am working with

removing a pan like this out of the oven.  That way I won't

get burned if the hot water spills on my mitt.

After it bakes, cools and is refrigerated for 2 hours minimum,

top it with a combination of white and brown sugar.

I was so excited to use my little kitchen torch to melt the

sugar, but then I realize it didn't come with the butane,

and hubby couldn't find any at the store, so we did the

traditional melting under the broiler.

Chocolate Creme Brulee Recipe

2 C. heavy whipping cream

1/2 C. sugar

1/2 C. melted semi-sweet chocolate chips

6 egg yolks (large eggs)

3/4 tsp. vanilla

1/4 C. white sugar

1/4 C. brown sugar

Combine the cream and sugar in a medium sized

sauce pan and heat until warm.  Pour it over the

chocolate chips, whisking to melt the chocolate

and to make it smooth.  Whisk the egg yolks, then

whisk them into the chocolate cream a little at a

time.  Add the vanilla.  Pour into 6 small ramekins.

Place ramekins in a 10x15 inch bun pan.  Place

the pan in a preheated 350 degree oven with

the ramekins on the pan.  Pour hot water into

the bun pan around the ramekins and coming half

way up the ramekins.  Bake for 30 minutes.

Carefully remove from oven.  Remove ramekins

from the hot water and allow to cool to room temp.

then place in refrigerator for at least 2 hours.  The

baked creme must be cold so that it doesn't melt

when you broil the topping.

Remove from fridge and top with a mixture of

the white and brown sugar.  Broil the top under

the oven broiler, watching carefully not to burn or

use a small kitchen torch to melt the sugar. 

I like the creme brulee to become cold again, so

I like to place it back in the refrigerator for a couple

of hours. 

Fantastique!!

Bring a little romance to your table

anytime of the year with

Chocolate Creme Brulee.

I have to tell you that when I was last musing about having dessert

first on my Raspberry Bread Pudding post,

Maggie from The White Farmhouse said that

her mother, who was tiny always ate dessert first.  Maggie asked

the doctorabout that.

He told her that if you had to eat dessert (duh!) you

should eat it first as your body burns up the calories while digesting

the rest of your meal.  Now, Maggie, that is the kind of feedback

I love to hear.  Go visit Maggie, she has a great blog!

This romantic dessert will be partying

at

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