Who Knows How To Make Chocolate Creme Brulee ??

Question

If you know how to make it can i have the ingredients please ? Thanks First one to give me it will get 10 points !!!!!!!!

Answer 1

Chocolate Creme Brulee

Custard
2 cups whipping cream
1 tablespoon vanilla extract
3 ounces semisweet chocolate, chopped
6 egg yolks
6 tablespoons sugar
Topping
3 tablespoons sugar
3 tablespoons firmly packed brown sugar

For custard: Place cream in heavy, medium saucepan.
Bring to simmer and remove from heat.
Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth.
Whisk egg yolks and sugar in medium bowl to blend.
Slowly whisk in hot chocolate cream.
Let cool to room temperature, stirring occasionally, about 15-20 minutes.
Position rack in center of oven and preheat to 300F.
Arrange six ½ cup ramekins or custard cups in shallow baking pan.
Divide cooled chocolate mixture among them.
Pour enough hot water into baking pan to come halfway up sides of ramekins.
Bake until custards are just set, about 40 minutes.
Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate).
For topping: Preheat broiler.
Mix sugars together.
Sprinkle over custard in an even layer.
Place ramekins on a baking sheet.
Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
Let stand 5 minutes before serving.

Answer 2

Preparation time overnight

Cooking time 10 to 30 mins







Ingredients
600ml/1 pint double cream
½ vanilla pod, split lengthways
80g/3oz plain chocolate, finely chopped
6 large free-range egg yolks
2 tbsp caster sugar, plus extra for sprinkling
100g/3½oz raspberries



Method
1. Pour the cream into a non-stick saucepan and scrape the tiny seeds from the vanilla pod into the cream with a small knife.
2. Add the pod and place the cream over a medium heat until almost boiling.
3. Add the chocolate and whisk until smooth.
4. Meanwhile, beat the egg yolks with the sugar until combined, but do not overbeat as you do not want it to become light and frothy.
5. Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan.
6. Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil.
7. Test to see if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready.
8. Divide the raspberries between four large ramekins.
9. Strain the chocolate custard over the raspberries and allow to cool.
10. Refrigerate for a few hours, preferably overnight.
11. A couple of hours before serving sprinkle each custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. Once caramelised do not refrigerate. (If you don't have a blowtorch, preheat your grill to high and flash the crème brulées for a few seconds until the sugar caramelises.)
12. Serve.

Answer 3

Being a former chef and having made this myself and in restaurants many times, you can use cocoa in the yolks with the sugar before adding the milk/cream mixture, or you can use melted chocolate, doing it over water in SS bowl,over a pot on the stove, but make sure to not heat it to high chocolate does not burn but separates.

Once you have melted the chocolate, I recommend a little milk and semi sweet chocolate, cool it then add the eggs,sugar and milk product, I like to make sure the water bath I use is from the kettle, it speeds up the process and you do not get as many bubbles in the end product.