Chocolate Creme Brulee

March 13, 2016


  • Heavy Cream | 202g
  • Milk | 51 g
  • Liquid Glucose | 10g
  • Vanilla Bean | 1 each
  • Egg Yolks | 3 each
  • Sugar in the Raw | 20g
  • Dark Chocolate | 125g
  • White Chocolate | 250g
  • Dark Chocolate | 390g
  • White Chocolate | 170g


  1. Combine cream, milk and glucose in a heavy gauge saucepot.
  2. Scrape vanilla bean and add seeds and pod to cream mixture.
  3. Whisk yolks and sugar together. (The sugar will not fully emulsify at this time.)
  4. Place first quantities of chocolate in a bowl.
  5. Begin to heat the cream mixture and when hot, temper egg mixture with cream.
  6. Continue to cook cream and egg mixture until temperature reaches 70° C (160° F).
  7. Pour cream mixture over chocolates and remove vanilla bean.
  8. Combine cream mixture and chocolate until smooth using an immersion blender.
  9. Cover with plastic wrap and allow to cool to 30° C (85° F).
  10. Temper second quantity of dark chocolate and form cavities – this process will require more than the 390 g, that quantity is a finished weight.
  11. Fill cavities with Chocolate Crème Brulee ganache when temperature of ganache reaches 30° C (85° F).
  12. Allow ganache to crystallize.
  13. Temper second quantity of white chocolate and cap cavities – this process will require more than the 170 g, that quantity is a finished weight.
  14. Place moulds in a cool environment until chocolate shells crysataiize and unmould chocolates.


This recipe will yield approximately 120 pieces of mould I-1387