Chocolate Decadence Creme Brulee Tartlets

Allergens

Eggs, Dairy

Ingredients

• 1. 6 oz bittersweet chocolate, finely chopped 2. 3 cups heavy cream 3. 3/4 cup granulated sugar 4. 8 large egg yolks 5. 1 tbsp pure vanilla extract 6. 1/4 tsp sea salt 7. 2/3 cup light brown sugar, for caramelization 8. 6 fresh raspberries, for garnish 9. Chocolate shavings, for garnish

Instructions

1. Preheat the oven to 300°F (150°C). Lightly grease six 4 inch tartlet pans. Set aside.
2. In a double boiler, gently melt the bittersweet chocolate and 1/2 cup of heavy cream over low heat. Stir until smooth, then set aside to cool slightly.
3. In a separate bowl, whisk together remaining heavy cream, granulated sugar, egg yolks, vanilla extract, and sea salt. Gradually mix in the melted chocolate until thoroughly combined.
4. Pour the chocolate mixture into the prepared tartlet pans, filling each about 2/3 full.
5. Place the filled pans in a large baking pan, and fill the larger pan with hot water to create a water bath. Bake for 30 35 minutes or until the centers are set but still jiggle slightly when tapped. Remove from oven and let cool completely.
6. Once cooled, sprinkle light brown sugar over each tartlet and caramelize using a kitchen torch in a gentle circular motion. Allow to cool before garnishing with raspberries and chocolate shavings.

Chef’s Insight

The key to perfect caramelization lies in patience; allow the sugar to heat up gradually before starting to rotate the torch.

Notes

Serve these Chocolate Decadence Creme Brulee Tartlets at a sophisticated dessert party or as an elegant ending to a romantic dinner.