Chocolate Orange Zest Creme Brulee
Make this dessert the night before any celebration!
3 cups of whipping cream
Zest of 2 oranges, finely grated
9-ounces dark chocolate, chopped well (check label for allergens)
7 egg yolks
¼ cup of Grand Marnier (or orange liqueur) – Check label for allergens
½ cup of super-fine sugar
Serve with (optional):
2-3 cups of mixed berries
Whipped cream
6 to 8 small ramekins
Preheat oven to 400 degrees F.
Place the cream and the orange zest in a large saucepan and bring to a boil. Add the chocolate, and remove from the heat. Stir until the chocolate is completely melted and the mixture is smooth.
In a large bowl, whisk the egg yolks with the orange liqueur, being carefully not to over-whisk (whisk until the egg yolks are just broken up).
Slowly pour the chocolate mixture into the egg yolks. Stir until combined.
Strain the mixture, then pour into the ramekins.
Place the ramekins in a baking dish and then fill the dish with water, half way up the sides of the ramekins. Put the baking dish in the oven and bake the brulees for 15 to 20 minutes, or until a film forms over the top of each brulee.
Remove the baking dish from the oven, remove the brulees from the water and place them in the refrigerator overnight, or for a least several hours.
When ready to serve, sprinkle the super-fine sugar over the tops of the brulees, and place them under a hot broiler (or kitchen blow torch / gas gun) until the sugar caramelizes. Let the brulees cool for about 5 minutes to let the sugar harden.
Serve with raspberries, blueberries, or any mixed berries, and whipped cream, if desired.
Serves 6 to 8.
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