Chocolate Crème Brûlée

Marvel at every mouthful of this indulgent show-stopper Total time 25 minutes + overnight setting time Makes 10 ramekins

    Ingredients

    Crème Brûlée (60g each)

     UnitQuantity
    Nestle Docello Creme Brulee MixGrams72
    MilkMillilitres240
    Thickened creamMillilitres240
    PLAISTOWE 70% Cocoa Dark Chocolate CouvertureGrams80

     

    Vanilla Chantilly Cream (15g)

     UnitQuantity
    Thickened creamGrams140
    Caster sugarGrams14
    Vanilla bean pasteGrams0.5g
    Gelantine powderGrams2
    WaterMillilitres10
    Extra sugar for caramelizing  

     

     

    Method

    Creme Brulee

    1. In a pot, place milk and cream and bring to the boil. 
    2. Remove from heat and whisk in NESTLÉ Docello® Crème Brûlée Mix until all dissolved. 
    3. Add in the chopped chocolate and whisk till it is all combined. 
    4. Weigh out 60g in each ramekin, place in refrigerator till set.

    Chantilly

    1. Mix together gelatine and water, set aside in fridge. 
    2. Heat up cream, sugar and vanilla to 50˚. 
    3. Melt gelatine mix in microwave till melted and mix in with cream. 
    4. Set overnight, whip just before ready to serve.

    Finish

    1. Using the extra sugar, form a thin layer on top of the Brûlée and with a small blow torch, caramelise the sugar slowly till it all melts and there is not sugar left. 
    2. Cool down and serve with Chantilly Cream.