Delicious chocolate espresso creme brulee recipe
Dear coffee lovers,
As a barista, I can confidently tell you that coffee and chocolate are a match made in heaven. They complement each other’s flavors, resulting in a delightful experience that tantalizes the taste buds. That’s why I’m excited to share with you my Chocolate Espresso Crème Brûlée recipe.
This dessert is the perfect combination of a smooth and creamy custard infused with rich espresso flavor and indulgent dark chocolate. The top layer is crispy and caramelized, providing a satisfying crunch. It’s a luxurious dessert that would make an excellent addition to any dinner party, special occasion or when you’re craving something sweet.
I created this unique dessert recipe because I know how much our caffeine-loving society craves coffee-flavored treats. You deserve more than just your average latte or mocha. With this Chocolate Espresso Crème Brûlée recipe, you’ll transcend your typical coffee experience with one spoonful of bliss.
Don’t worry if you’ve never made crème brûlée before. I guarantee this recipe won’t disappoint you. It takes just an hour of preparation time, and the result is worth every minute spent in the kitchen. Whether you’re a skilled pastry chef or new to baking, my recipe is easy to follow, making it possible to impress anyone with your culinary skills.
So put aside your regular cup of coffee and indulge in the decadent world of Chocolate Espresso Crème Brûlée by following my recipe. Trust me; this dessert will leave you feeling energized and satisfied!
Why You’ll Love This Recipe
Are you a coffee lover looking for a dessert that will satisfy your cravings? Look no further than this delectable Chocolate Espresso Creme Brulee recipe!
The combination of rich chocolate and bold espresso is sure to tantalize your taste buds, making this an indulgent treat that everyone will love. The smooth custard base is infused with the irresistible flavors of espresso and chocolate, while the crunchy brown sugar topping provides the perfect contrast in texture.
Not only does this recipe offer a unique flavor profile, but it is also simple to make using just a few ingredients. It is an excellent dessert option for dinner parties or even a cozy night in by the fireplace. Trust me; you won’t regret giving this recipe a try.
So, whether you are a coffee fanatic or merely looking to add some excitement to your dessert collection, give our Chocolate Espresso Creme Brulee recipe a shot. Your taste buds will thank you, and this dessert may become your new go-to option whenever you have a sweet tooth craving!
Ingredient List
Let’s start with the ingredients you’ll need for this rich and decadent chocolate espresso crème brûlée recipe. You will need:
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean
- 1 teaspoon espresso powder
- 6 egg yolks
- 1/2 cup granulated sugar
- 4 ounces bittersweet chocolate, chopped into small pieces
For the espresso creme brulee topping, you will need:
- 1/2 cup granulated white sugar
- 1 tablespoon cocoa powder
- 1/3 cup freshly brewed espresso or strong coffee
Make sure you have all the ingredients in your pantry before starting to make this delightful dessert so that your kitchen will be well-equipped to whip up this glorious caffe mocha creme brulee.
The Recipe How-To
Ingredients 1-
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2 cups heavy cream
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1/2 cup granulated sugar
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4 ounces semi-sweet chocolate, chopped
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1/3 cup espresso powder
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5 large egg yolks, at room temperature
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1 tsp vanilla extract
Directions 1
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In a medium saucepan, combine the heavy cream, granulated sugar, semi-sweet chocolate, and espresso powder over medium heat.
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Cook, stirring constantly until the chocolate has melted and the sugar is dissolved. Do not let the liquid boil.
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Remove the pan from the heat, and set aside to cool for five minutes.
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In a separate bowl, beat the egg yolks and vanilla extract together until smooth.
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Slowly pour about half of the chocolate mixture into the eggs, whisking constantly.
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Pour the egg mixture back into the saucepan with the remaining chocolate mixture and whisk until everything is combined.
Ingredients 2
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1 vanilla bean
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2 cups heavy whipping cream
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1/3 cup granulated sugar
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1 tsp espresso powder
Directions 2
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Preheat your oven to 325°F.
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In a medium saucepan over medium-high heat, combine heavy whipping cream, granulated sugar, vanilla bean seeds (use a sharp knife to slice through the vanilla bean lengthwise), and espresso powder.
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Bring to a simmer while constantly stirring this mixture; make sure that all of the sugar has dissolved.
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Remove this from heat immediately once it starts simmering. Set aside for around approximately five minutes to steep so that flavors develop.
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Use a fine-mesh strainer to select solids from this mixture.
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Combine both cream mixtures (recipe ingredients) in a larger baking dish.
Ingredients 3
– 1/2 cup whole milk
– 1/3 cup granulated sugar
– 2 Tbsp cocoa powder
– 1 tsp instant espresso powder
– 6 large egg yolks, at room temperature
Directions 3
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In a medium saucepan over medium-high heat, combine the whole milk, granulated sugar, cocoa powder, and instant espresso.
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Bring to a simmer while stirring constantly; make sure everything is combined well together.
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Remove from heat immediately once it has started simmering. Set aside for about five minutes to steep so that flavors develop.
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Use a fine-mesh strainer to select solids from this mixture.
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Whisk the egg yolks in a separate bowl until it becomes smooth.
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Add prepared cream mixture into this bowl, whisking constantly until both mixtures are completely combined.
Final Directions
- Place baking dish in a larger roasting or oven-safe pan and put them together in the center rack of preheated
Substitutions and Variations
When it comes to cooking, there is always room for creativity! This chocolate espresso creme brulee recipe is no exception. While the original recipe is sure to be a crowd pleaser, there are a few substitutions and variations that you can make to add your own personal touch.
1. Switch up the chocolate: While the recipe calls for semi-sweet chocolate, you can get creative and experiment with different types of chocolate such as dark or bittersweet. You can also use chocolate chips instead of chopped chocolate for an even quicker preparation.
2. Substitute the espresso: If you’re not a fan of espresso, you can replace it with regular coffee or skip it altogether for a classic vanilla bean creme brulee. On the other hand, if you’re looking for an extra kick of caffeine, try using instant espresso instead of brewed coffee.
3. Try different extracts: In addition to vanilla extract, you can use other extracts like almond or hazelnut to add some depth of flavor. You can also replace the vanilla bean with cinnamon sticks, cardamom pods, or other spices!
4. Adjust the sweetness: If you find the original recipe too sweet for your taste, you can reduce the amount of sugar in the custard or skip the brown sugar topping altogether. Alternatively, if you have a sweet tooth, you can add more sugar or even drizzle caramel over the top.
5. Make it dairy-free: While heavy cream is traditionally used in creme brulee, you can make this recipe dairy-free by substituting coconut cream or almond milk. Just keep in mind that the texture may not be exactly the same as with heavy cream.
Remember that cooking is all about experimenting and finding what works best for you! By making these substitutions and variations to this classic creme brulee recipe, you’re sure to create a dessert that’s uniquely your own.
Serving and Pairing
Set the mood and create an elevated experience by serving this chocolate espresso creme brulee recipe at your dinner party. To garnish, sprinkle brown sugar on top of each dessert ramekin and for a theatrical touch, use a torch to caramelize the sugar until it forms an irresistible golden crust.
This chocolate espresso crème brûlée is perfect for pairing with after-dinner coffee or tea. The bitter notes of an espresso or black tea complement the sweetness of the dessert and the dark chocolate flavor creates a harmonious balance.
For a sweet and rich pairing option, serve this decadent dessert with a glass of port, sherry or red wine. For those seeking a non-alcoholic option, hot chocolate is always a delicious choice. The warm, velvety texture of the cocoa paired with the creamy creme brulee will create a delightful sensory experience.
Alternatively, switch up traditional pairing options and try serving this recipe for breakfast or brunch with fresh berries to cut through the richness of the cream and add some freshness to the plate.
This versatile recipe can pair well with many flavors so don’t be afraid to experiment! With its smooth texture and deep chocolate espresso taste, this dessert is sure to impress all your guests.
Make-Ahead, Storing and Reheating
Once you’ve finished making your delectable chocolate espresso crème brûlée, you may wish to store it in your refrigerator for later consumption. I recommend allowing the dessert to cool for a few hours before wrapping it in plastic wrap and placing it in the refrigerator where it can be kept for up to three days.
If you’re like many people who have trouble waiting for a treat this delicious, refrigerating the dish overnight will allow the flavors to meld together, intensifying the taste of the chocolate espresso creme brulee. When ready to serve, simply sprinkle a coating of brown sugar over each ramekin and use the torch according to directions.
Before serving, be sure to remove your chocolate espresso creme brulee from the refrigerator about 30 minutes ahead of time so that its rich texture can return to room temperature. While these custards are best served fresh, they can be stored in the freezer for up to two weeks.
To reheat frozen leftover desserts, remove them from the freezer and let them thaw at room temperature for about an hour. Once thawed, preheat your oven and bake them for five minutes or until heated through. Another option is microwaving them in 20 second increments until thoroughly heated.
With proper storage and reheating techniques, this chocolate espresso crème brûlée remains as addictive as when you first prepared it.
Tips for Perfect Results
Creating the perfect chocolate espresso creme brulee requires finesse and a meticulous attention to detail. Here are some tips to help you achieve the best possible outcome:
1. Use quality ingredients: Look for fresh, high-quality eggs, heavy cream, and chocolate. Opt for vanilla beans instead of extract if possible for added depth of flavor.
2. Bring ingredients to room temperature: Allow your eggs, cream, and chocolate to come to room temperature before you start preparing the recipe. This will ensure that all ingredients are properly incorporated and your custard has a smooth consistency.
3. Dissolve the espresso powder thoroughly: When making the espresso creme brulee mixture, dissolve the espresso powder completely in the cream before adding the egg yolks and sugar. This will ensure even distribution of flavor throughout the custard.
4. Strain the custard: After combining all ingredients and cooking them on low heat until thickened, strain the custard through a fine-mesh sieve for a silky-smooth texture.
5. Use a kitchen torch for caramelizing: Instead of broiling your creme brulee in the oven, invest in a kitchen torch for precise caramelization. This will give you better control over how much sugar you burn into a crust on top of your custard.
6. Chill in fridge overnight: For optimal results, chill your chocolate espresso creme brulee overnight in the refrigerator after caramelizing it on top-the texture will be perfect! If it is still too soft, try leaving it in there for a day or two longer.
By following these tips, you’ll be able to create an unforgettable dessert for any occasion-a luxurious chocolate espresso creme brulee that’s sure to impress even discerning coffee lovers.
Bottom Line
In conclusion, the chocolate espresso crème brûlée is a dessert that will amaze your guests and tantalize their taste buds. The combination of flavors and textures in this recipe is unlike any other, providing a unique and indulgent experience. With the use of high-quality ingredients such as vanilla beans, dark chocolate, and fresh espresso coffee, you can be assured that your dessert will have an unbeatable richness and depth of flavor.
It may seem intimidating to tackle the challenge of making a crème brûlée, but with these detailed instructions and helpful tips, you’ll be able to confidently create a decadent and delicious chocolate espresso crème brûlée.
So, I urge you to give this recipe a try. Impress your friends at dinner parties or enjoy it as an indulgent treat for yourself. You won’t regret it. The sweet reward you’ll get from making the perfect chocolate espresso crème brûlée is unmatched. As Maya Angelou famously said, “The sweetest sounds to mortals given are heard in Mother, Home, and Heaven,” But I assure you that once you try this chocolate espresso crème brûlée recipe, it will make its way onto that list!
Chocolate Espresso Creme Brulee Recipe
Ingredients
- 3 cups whipping cream
- 1/3 cup whole espresso beans
- 1/3 cup sugar
- 1 vanilla beans or 1 1/2 teaspoons vanilla extract
- 6 ounces semisweet chocolate, chopped
- 6 egg yolks
- 1/3 cup brown sugar, packed
Instructions
- In a medium saucepan, combine 2 1/2 cups of cream, espresso beans and sugar. If using the vanilla bean, cut in half lengthwise; scrape out vanilla seeds. Add scraped pod and seeds to cream mixture. (If using vanilla extract, it will be added later.).
- Heat mixture until small bubbles form around edge of pan. Remove from heat; cover and let steep 30-40 min or until cream has taken on a good coffee flavor.
- Heat the oven to 400ºF.
- Place 8 (1/2-3/4 c.) ramekins in shallow roasting pan.
- Place chocolate and remaining 1/2 cup cream in metal bowl set over a pan of simmering water. Heat until melted, stirring occasionally.
- In a large bowl, beat egg yolks until well blended. Strain espresso-cream mixture slowly into egg yolks, whisking constantly to combine. If using vanilla extract, stir into custard now.
- Gradually whisk cream mixture into melted chocolate and then strain through a fine strainer.
- Pour custard into ramekins. Create a water bath - add enough boiling water to roasting pan to reach halfway up the sides of the ramekins. Cover pan securely with foil.
- Bake 50-60 min or until custards are set but still quivery like gelatin.
- Remove ramekins with tongs from the hot water; cool on wire rack 30-40 minute or until room temperature. Cover with plastic wrap; refrigerate at least 1 hour or up to 24 hours.
- Place oven rack 8 inches from broiler. Push the brown sugar through strainer over each custard, allowing about 2 teaspoons per custard.
- Using fingers, gently spread brown sugar to distribute evenly. Place ramekins in the shallow roasting pan again and surround with ice cubes.
- Broil 3-6 min or until brown sugar melts and caramelizes, watching carefully to prevent burning.
- Cool to room temperature. Store in refrigerator - if made more than 4 hours ahead, topping will begin to soften and will no longer be crisp -- so do this last.
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