Chocolate brulees

 

Whether you’re five or 55, chocolate is always high on the agenda, and with this decadent recipe, it’s easy to satisfy the cravings.

Preparation Time

20 minutes

Cooking Time

65 minutes

Makes

6

Equipment

You'll need six 125ml (1/2-cup) capacity ovenproof ramekins for this recipe.

Ingredients

• 600ml thickened cream
• 120g good-quality dark chocolate, finely chopped
• 6 egg yolks
• 100g (1/2 cup) caster sugar

Method

1. Preheat oven to 150°C. Position an oven rack on the lowest shelf of the oven. Place the cream and chocolate in a medium heavy-based saucepan and stir over medium heat for 10 minutes or until chocolate melts and mixture is combined. Remove from heat.
2. Use a wire balloon whisk to whisk together the egg yolks and 70g (1/3 cup) of the sugar in a large jug until pale and creamy. Gradually stir in the cream mixture until combined.
3. Place six 125ml (1/2-cup) capacity ovenproof ramekins in a baking dish. Pour chocolate mixture among ramekins. Pour enough boiling water into the baking dish to reach halfway up the sides of the ramekins. Bake on lowest shelf of preheated oven for 50 minutes or until brulees are firm around the edges.
4. Remove baking dish from oven. Remove ramekins from water bath and set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 8 hours to set.
5. Preheat grill on high. Sprinkle brulees with remaining sugar. Cook under grill, about 6cm from heat source, for 1 minute or until sugar bubbles and caramelises. Remove from grill and set aside for 5 minutes to cool slightly before serving.