Crème Brûlées are one of my favorite desserts, and I was so pleased that I had the opportunity to add my own twist to such a classic recipe. Using ruby chocolate, gave this already delicious recipe a tangy, almost tart flavor. Not what you would expect from a chocolate Crème Brûlée. Ruby chocolate is made from ruby cocoa beans, a new variety of cocoa bean that is different than regular chocolate beans. Meaning that its flavor profile is a nice combination of sweet, a little sour and somewhat floral.
Perfect for a summer treat, my new take on a traditional dessert combines the creamy, comforting quality of the Crème Brûlée with an altogether different— but still delightful— kind of chocolate, bringing out the sweetness of the rosewater as well.
To create the hard top, I used a blow torch. If you don’t already have one, they are available on Amazon for affordable prices. They make the perfect, crackly caramel top. There is something very gratifying when you take the back of your spoon, crack that perfect, sugary top shell, and dig into that creamy inner layer!
6 ounces ruby chocolate
2 cups heavy cream
4 egg yolks
1/2 teaspoon rosewater
1/4 cup granulated sugar
Yields: serving for 4
Prep Time: 30 minutes plus time in the refrigerator
Cook Time: 10-15 minuets
Preheat oven 400°F.
Chop the chocolate and set aside.
In a heavy-bottomed saucepan, heat the cream, then add the chocolate.
Stir until the chocolate has melted and the mixture looks smooth.
Remove from the heat and set aside to cool a bit.
Place the egg yolks in a bowl.
Whisk the eggs while slowly drizzling in the melted chocolate.
Strain the mixture into a second bowl in order to insure that there are no egg bits and the mixture is creamy.
Add the rosewater.
Ladle the chocolate mixture into ramekins.
Place the ramekins in a deep roasting pan and pour water into the pan until it reaches halfway up the ramekins.
Bake for 10-15.
You will know that the cream is ready when its not too liquid and a skin forms on top.
Remove the ramekins from the roasting pan, cover with plastic wrap and place in the refrigerator to cool between 1to 8 hours.
When ready to eat, sprinkle the sugar over the chocolate cream and caramelize the sugar with a blow torch. Serve immediately.