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CHOCOLATE AND GRAND MARNIER CRÈME BRÛLÉE

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CHOCOLATE AND GRAND MARNIER CRÈME BRÛLÉE

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Ingredients

Adjust Servings:
300 millilitres Fresh Cream
50 millilitres Milk
60 grams quality dark chocolate chopped, milk chocolate can be used as this is a very rich recipe, but ensure a high quality is used
3 Egg Yolks
1/4 cup Sugar
30 millilitres Grand Marnier or comparable orange liqueur
Cuisine:
  • Serves 4
  • Medium

Ingredients

Directions

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If you love Chocolate (yeah right who doesn’t?) and Creme Brulee, then you’ll love this recipe. The option is yours as to whether you want to caramelise sugar on top of the finished product as it is equally delicious without it. Keep in mind however that then it would technically not be a crème brulee, as the words literally translated mean cream burnt. Anyhow enough useless facts, on with the recipe.

*You’ll need 4 x 100ml (3.5 fl oz) oven proof ramekins

  1. Preheat oven to 160 degrees (320 fahrenheit).
  2. Place a saucepan with about 2 cms (1 inch) water in it on high heat to boil, and reduce to a rapid simmer.
  3. Place cream, milk, and chocolate in a large mixing bowl and set it over the simmering water.
  4. Stir with a wooden spoon or a heat proof spatula and melt the chocolate until smooth, it will come together even though it looks grainy at first, it may take up to 10 minutes for it to become smooth.
  5. Once the chocolate has completely melted and come smooth, remove the saucepan from the heat but leave the bowl over the water.
  6. Meanwhile whisk the yolks with the sugar until smooth and stir in the Grand Marnier.
  7. Remove the bowl of chocolate from the saucepan and while stirring add the egg mix, stirring until combined,
  8. Set the ramekins in an ovenproof dish or tray.
  9. Strain the mixture and pour it into the ramekins.
  10. Fill the tray with water half way up the ramekins side and bake for 13 mins.
  11. Remove them from the oven and tray and allow them to set in the fridge for at least 2 hours.
  12. Once set, sprinkle the tops of each with 1 tbsp of sugar and caramelise with a kitchen torch or under a very hot grill or broiler.
  13. Serve with fresh raspberries and a nice port or sherry.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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