Romantic Recipes: Chocolate Bottom Crème Brulee Recipe
It’s no secret that the way to a man’s heart is through his stomach, and the same can be said of women, especially when cooking with amorous ingredients. This February, get close in the kitchen and heat things up with some of my favorite romance-inducing dishes like this chocolate-bottom crème brulee recipe.
This unique recipe for crème brulee is taken from our Chemistry in the Kitchen couples’ cooking class in San Diego, held in Baleen’s exhibition kitchen overlooking Mission Bay. You’re bound to fall in love with this Valentine’s Day dessert recipe that uses the sensual flavors of vanilla beans and chocolate to stir up romance in both the body and mind.
CHOCOLATE BOTTOM CRÈME BRULEE INGREDIENTS:
Yields 6 servings
- 1 cup heavy cream
- ½ cup corn syrup
- 2 ½ cups semi-sweet chocolate chips
- ¼ pound unsalted butter
Crème Brulee Custard:
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 6 large egg yolks at room temperature
- 2 quarts hot water
- 1 cup vanilla sugar (Place one vanilla bean submerged in granulated sugar for two weeks or more.)
CHOCOLATE BOTTOM CRÈME BRULEE RECIPE:
Chocolate Bottom Recipe:
Place chocolate and butter in a stainless steel bowl. Pour ½ cup of water into a medium size pot that bowl of chocolate and butter can sit on top of. Turn the heat to medium and melt chocolate via double boiler method. In another stainless steel bowl add cream and syrup and let sit till it’s a room temperature. Once the chocolate and butter have melted, whisk the chocolate and butter mixture together to form ganache. Once the chocolate and butter have been well mixed together, pour the cream and syrup into the chocolate, slowly folding both mixtures together with a rubber spatula. Mix the mixture well until it looks like thick chocolate syrup. Using six ramekins, pour 1 to 2 ounces of the chocolate sauce into each ceramic dish. Once done, place in the refrigerator for 2 to 3 hours or until chocolate hardens. This can be done two to three days in advance.
Crème Brulee Custard Recipe:
Preheat the oven to 325*. Place the cream, vanilla bean and its pulp into a medium saucepan and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended. Add the cream a little at a time, stirring continually and taking care not to scramble the egg yolks with the warm cream. Pull out the chilled chocolate ceramic baking dishes and place them in a large cake or roasting pan. Pour the liquid custard into ceramic baking dishes with the chilled chocolate bottom. Pour enough hot water into the pan to come halfway up the sides of the ceramic baking dish. Cover with aluminum foil and bake just until custard is set but still trembles in the center, approximately 40 to 45 minutes. Remove the ceramic baking dishes from the roasting pan and refrigerate for at least 6 hours and up to 3 days. Remove from the refrigerator at least 30 minutes prior to browning the sugar on top. Divide the remaining ½ cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit at least 5 minutes before breaking into.