Bring out the big guns for your next elegant dessert! These double chocolate creme brulee are EASY to make, while their presentation makes them look like you took hours. Don’t be fooled. Slightly sweet, and impossibly creamy, these will win over anyone you serve!
Dish Count :: Ramekins, 1 saucepan, 1 13×9 pan
Hello, Week 18! Wait. One Eight? This is rolling straight into the halfway point soon. It doesn’t seem like it? I will however count myself obscenely lucky for that, since it means I passed by the first bits of pregnancy that usually render women completely miserable. If the worst thing about this pregnancy was that a strong breeze against my boobs would make me cry the first few weeks, then yes – I am lucky.
And this weekend I got my first taste of what it was like dealing with someone completely helpless – Ben, dealing with a head cold.
Thursday afternoon I was picking up the Man Cold Starter Pack at the store – Top Ramen, Gatorade, Chips to scratch an itchy throat, and cheap grocery store Chinese take out. By Friday… it went up another level.
I chalked it up to the usual man cold, but realized soon after, it was a real thing. In eight years of us being together, he’s never called into work sick two days in a row. This was serious. I lost count of the number of boxes of tissues, cough drops, and naps that were had – but it was many. And we made it through roughly half of the Harry Potter series to boot. But on Sunday when I asked if he needed to go see his doctor – he told me he doesn’t have one. A nurse that doesn’t have a doctor. *facepalm*.
This about summed up everything going through my head this weekend.
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But then, even with my sighs, I remember what good care he has taken of me when I’ve been sick, or had one of my knock-down-drag-out migraines. He does it without complaint, kisses me, and lets me cry it out. For that, I am forever thankful.
So, one four day man cold? I can do handle that, gladly.
In the middle of everything else, and probably about the time we reached Harry Potter number 6, I decided to make these double chocolate creme brulee to commemorate Chip’s roll into week 18. To be fair, I didn’t have the shallow fluted ramekins that really showcase his real size, but if the app says he’s the size of a creme brulee I will find a way to make a creme brulee.
I went straight for ATK’s classic creme brulee recipe, and then upped its game with chopped semi sweet chocolate and a little extra Dutch red cocoa powder. Ohhhh me oh, oh my oh! *Falls over dead* I can safely count these as the best creme brulee I have ever had in my life. No, that is not hyperbolic. And they are supremely easy for an elegant dessert. Give them a try. Please. And thank you.
If you want to catch up on the rest of Chip’s progress through utero, read through the last few weeks!
Week 16 – Vanilla Almond Poached Pears
You can get the original recipe for this Classic Creme Brulee from America’s Test Kitchen’s Cooking School Cookbook. It’s a PERFECT base recipe for this double chocolate creme brulee I made today!
Double Chocolate Creme Brulee
- 2 cups Heavy Whipping Cream
- 6 Egg Yolks
- 1/2 cup Sugar
- 1 Tbsp High Quality Cocoa Powder
- 4 ounces Finely Chopped Semi Sweet Chocolate
- 2 tsp Vanilla Bean Extract
- 4-6 teaspoons of Turbinado or Demerara Sugar*
Place the oven rack on the lower-middle rack, and preheat oven to 300 degrees. Fill a small saucepan with water and bring it to a boil.
Place cream, and sugar into a different, medium sized saucepan and bring the mixture to a rolling simmer over medium heat, stirring occasionally. While the mixture is heating up, crack the eggs and separate the yolks from the whites. Discard the whites or use them for another recipe. Whisk the eggs in a bowl until they are light and fluffy yellow.
When the cream is simmering, turn off the heat, and remove the cream from the stove. Stir in the vanilla extract, chopped chocolate, and cocoa powder. Stir the mixture until the chopped chocolate has melted completely. Return to the heat if there are a few chunks that just won’t melt.
Slowly pour 1/2 cup of the cream mixture into the egg yolks while whisking them continuously to temper the eggs. Repeat this process until you have whisked in all the cream mixture. Distribute amongst the ramekins. Place the filled ramekins into a 13×9 inch baking pan, and place them into the oven. With the boiling water you prepared earlier, gently pour the water into the bottom of the 13×9 inch pan, until it reaches about 2/3 of the way up the sides of the ramekins. Gently push the rack into the oven and bake for 25-30 minutes, or until the temperature of the custard reaches 175 degrees.
Gently remove the ramekins from the oven and place them on a wire rack to cool for at least one hour. Cover with plastic wrap and place the custards into the fridge to chill for at least 3 hours. Blot away any condensation with a paper towel prior to torching the sugar on top and serving.
Torch the top of the creme brulees until the sugar melts and becomes crispy and caramel colored. Serve immediately.
Bring another saucepan full of water to a boil
Adapted from America’s Test Kitchen Cooking School Cookbook’s Classic Creme Brulee
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