3 cup whipping cream
12 oz semisweet chocolate
1 tbsp instant expresso powder
10 egg yolks
3 tbsp coffee liqueur
8 tsp sugar
1/2 cup whipped cream
4 strawberries, halved
A Recipe for
Dark Chocolate Creme Brulee
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
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This Recipe for Dark Chocolate Creme Brulee is one of thousands in the Recipes-to-go Dessert Cookbook.
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
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This is a recipe for Dark Chocolate Creme Brulee from the recipe cookbook of Recipes-to-go (Dessert)
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
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I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
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Stir cream, chocolate and expresso powder in top of double boiler over
simmering water until mixture is smooth. Blend yolks and liqueur in
large bowl. Whisk in half of chocolate mixture. Return mixture to
double boiler and stir until thickened, 10 to 15 minutes. Strain into
bowl. Divide mixture among eight 3/4 cup ramekins. Cover and
refrigerate 3 hours.
Preheat broiler. Sprinkle to of each custard with 1 tsp. sugar.
Broil 2 inches from heat source until sugar caramelizes, watching
carefully about 30 seconds. Refrigerate until cold.
Spoon whipped cream into pastry bag fitted with large star tip. Pipe
rosette of cream atop each dessert. Garnish with strawberry halves and
serve. Yield: 8 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Bon Appetit
Serves: 8
Dark Chocolate Creme Brulee Recipe brought to you by Recipes To-Go