International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Kogi Korean Tacos






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > dessert > dark chocolate creme brulée
from Australia Dark Chocolate Creme Brulée Yield: 8 Servings 3 c Whipping cream 12 oz Semisweet chocolate 1 tb Instant expresso powder 10 Egg yolks 3 tb Coffee liqueur 8 ts Sugar 1/2 c Whipped cream 4 Strawberries, halved Stir cream, chocolate and espresso powder in top of double boiler over simmering water until mixture is smooth. Blend yolks and liqueur in large bowl. Whisk in half of chocolate mixture. Return mixture to double boiler and stir until thickened, 10 to 15 minutes. Strain into bowl. Divide mixture among eight 3/4 cup ramekins. Cover and refrigerate 3 hours. Preheat broiler. Sprinkle to of each custard with 1 tsp. sugar. Broil 2 inches from heat source until sugar caramelizes, watching carefully about 30 seconds. Refrigerate until cold. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosette of cream atop each dessert. Garnish with strawberry halves and serve. Dark Chocolate Creme Brulée

Dark Chocolate Creme Brulée


average rating = 4 stars(4.00001 comment available)
SUBMITTED BY
list all recipes for DESSERT (517)
list all French recipes (182)
list all recipes by ANGEL-FOOD.CHAT (58)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: chocolate
keyword: creme
keyword: brulée
ethnicity: french
recipes for dessert
recipes by angel-food.chat
Email Address:
(posted February 12, 2000)


from Australia

Dark Chocolate Creme Brulée

Yield: 8 Servings

3 c Whipping cream
12 oz Semisweet chocolate
1 tb Instant expresso powder
10 Egg yolks
3 tb Coffee liqueur
8 ts Sugar
1/2 c Whipped cream
4 Strawberries, halved

Stir cream, chocolate and espresso powder in top of double boiler over simmering water until mixture is smooth. Blend yolks and liqueur in large bowl. Whisk in half of chocolate mixture. Return mixture to double boiler and stir until thickened, 10 to 15 minutes. Strain into bowl. Divide mixture among eight 3/4 cup ramekins. Cover and refrigerate 3 hours.

Preheat broiler. Sprinkle to of each custard with 1 tsp. sugar. Broil 2 inches from heat source until sugar caramelizes, watching carefully about 30 seconds. Refrigerate until cold. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosette of cream atop each dessert. Garnish with strawberry halves and serve.

Dark Chocolate Creme Brulée



Please click here to read our policy on submitted comments
+1 comment
click to view


from waco, United States wrote:4  4

excellent
4 starsOctober 27, 2003


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2021 SimpleSolutions Corporation. All Rights Reserved.