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Chocolate Creme Brulee
Ingredients
- 10 fl ounce Double cream
- 1/2 tsp Grnd cinnamon
- 8 ounce Chestnut puree
- 1 1/2 ounce Minced plain chocolate or possibly dark, unsweeten Chocolate chips
- 2 ounce Caster sugar
Directions
- Beat the chestnut puree to lighten it. Whip the cream (not stiffly); mix in cinnamon, chestnut puree and chocolate. Divide among 4 heat-proof rameki ns and smooth level.
- Refrigerate1 hour. Preheat the grill to highest setting.
- Sprinkle sugar on proportionately; grill till bubbling. Leave to cold but serve within 2 hrs to prevent the sugar softening.
- The sugar can of course be caramelised using a salamander or possibly blow-torch
- Serves 4
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