Chocolate Creme Brûlée (No Bake)

Divine and indulgent silky smooth chocolate desserts, no bake and can be made in advance

Course Dessert

Cuisine French

Keyword Dessert

Prep Time 30

Setting time 2

Total Time 2 30

Servings

Calories 589kcal

Author thebakingexplorer

Put the double cream and vanilla extract (or paste) into a sauce pan on a low heat, and heat until the cream is steaming, but not boiling
Meanwhile, add the egg yolks and caster sugar to a mixing bowl, and whisk them together
Add the dark chocolate to the heated cream and stir until it is fully melted
Pour the cream mixture into the egg yolk mixture slowly, whisking constantly as your pour. Then return the mixture to the sauce pan
Put it on a medium heat, and stir until it thickens. This should take around 5 minutes
Pour the mixture through a fine sieve and into a jug, then divide it between your ramekins or serving glasses
Put them in the fridge to chill for at least 2 hours, or longer
When you are ready to serve, sprinkle the caster sugar over the top of each creme brûlée, and caramelise it with a kitchen blowtorch

I recommend using good quality chocolate for this recipe for the best flavour and most accurate results. Avoid using cooking or baking chocolate.

You will need double or heavy cream for this recipe, which is a high fat content cream.

Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.