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Ingredients
- Serves 6 people
4 inch ginger (grated)
220 g dark cooking chocolate (chopped)
2 cups thickened cream
5 egg yolks
75 g caster sugar
pinch of salt
white sugar to sprinkle
garnish:
strawberries
Dark Chocolate Ginger Crème Brulee
Soft, sweet and creamy dark chocolate custard with a refreshing touch of ginger, our Dark Chocolate Ginger Crème Brulee will have your guests begging for more! Our favourite thing about this dish is that the ingredients are a staple in most kitchens so you can, quite literally, make some now! To cut through the richness, top it off with some strawberries.
- Easy
- 20 min
- 35 min
- 10 min
- 4 steps
- 8 Ingredients
- Easy
- 4 steps
- 8 Ingredients
- 20 min
- 35 min
- 10 min
Instructions
-
Grate ginger
- Preheat oven to 150 C.
- Finely grate ginger and squeeze to remove juice. Strain and set aside.
-
Heat chocolate and cream
- Using a double boiler, under low heat, cook the chocolate and cream, stirring well until the chocolate has dissolved.
- Stir in the ginger juice.
- Do not allow mixture to boil. Let cool slightly.
-
Make chocolate custard
- In a separate bowl, beat egg yolks and sugar until thick consistency.
- Slowly whisk in the warm chocolate mixture a little at a time.
- Add pinch of salt. Stir well.
- Pour the mixture into a jug with an easy-pour sprout.
-
Bake creme brulee
- Arrange ramekins in a deep pan.
- Pour mixture into individual ramekins.
- Pour hot water onto the deep pan about ½ way up the ramekins.
- Bake for about 35 minutes.
- Carefully remove the pan from the oven. Mixture should jiggle a little.
- Allow it to cool beforeplacing them in the fridge for about 2 hrs.
Plate and Serve!
When ready to serve, sprinkle with thin layer of sugar and using a blow torch, caramelized the brulee.
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