How’s your huge pile of Easter chocolate? If you’ve eaten too much Easter chocolate and are looking for ways to use it up, melt leftover chocolate into this Double Chocolate Crème Brûlée with dark chocolate bottom and white chocolate crème brûlée top. Plus you can have fun playing with a kitchen blowtorch! :)
Makes 4 large or 6 medium sized crème brûlées
What you need
100g dark chocolate, roughly chopped
600ml thickened cream
4 egg yolks
⅓ cup caster sugar
100g white chocolate, roughly chopped
Crunchy sugar crust
2 teaspoons of caster sugar per ramekin
What to do
Combine dark chocolate and ⅓ cup cream in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes until melted and smooth. Divide mixture between 4 x 250ml capacity heatproof ramekins or 6 x 118ml capacity smaller ramekins. I used a combination of large and small ramekins. Refrigerate for 1 hour or until firm.
Meanwhile, place remaining cream in a saucepan over medium-high heat. Bring to the boil. Remove from heat. Place yolks and ⅓ cup sugar in a large, heatproof bowl. Whisk until thick and creamy. Gradually whisk in hot cream.
Return mixture to pan. Reduce heat to low. Cook, stirring with a wooden spoon, for 3 to 5 minutes or until custard thickens slightly. Remove from heat. Stir in white chocolate until melted and smooth. Set aside for 30 minutes. Preheat oven to 160°C/140°C fan-forced.
Pour custard into ramekins. Place in a large baking tray. Pour boiling water into tray until halfway up sides of ramekins. Bake for 35 minutes or until just set (custards should still have a slight wobble when done). Carefully remove dish from oven. Remove ramekins from water bath. Set aside to cool. Refrigerate, covered, for at least 4 hours. This can be made a in advance for a dinner party and will keep in the fridge for up to 5 days.
To make the delicious crunchy caramel layer on top, sprinkle a teaspoon of sugar over each custard, and use a kitchen blow torch to caramelise the sugar. Let it cool for 5 minutes before serving and then grab a spoon and enjoy the crack through that hard crispy topping! The crunchy sugar top should only be done right before serving, if it’s done any earlier it can potentially go soft.