Mocha Crème Brulee

Mocha Creme Brulee

A unique twist on traditional Crème Brulee, our Mocha Crème Brulee recipe is chocolatey and decadent with hints of espresso. Turbinado sugar is added to create a crispy, sweet crust.

Mocha Creme Brulee
Mocha Creme Brulee
Mocha Creme Brulee
Mocha Creme Brulee
6 portions
  • 125 grams Dark Chocolate 64%-70%
  • 350 grams Cream
  • 1 teaspoon Instant coffee
  • 1 teaspoon Vanilla
  • 85 grams Domino® or C&H® Granulated sugar
  • 4 each Egg yolks
  • As needed Florida Crystals® Turbinado sugar

Step 1

Slowly melt the dark chocolate over a double boiler. Set aside but keep warm.

Step 2

Measure cream, instant coffee and vanilla in a sauce pot.

Step 3

Whisk together sugar and yolks in a bowl. Prepare an ice bath large enough to accommodate the entire mixture.

Step 4

Bring the cream mixture to a boil. Slowly whisk the cream mixture into the yolks.

Step 5

Return to heat and cook until 175F, quickly whisk in the melted chocolate, strain and cool over the ice bath.

Step 6

Allow to cool slightly before portioning into individual ramakins.

Step 7

Let set for 3 hours (or overnight).

Step 8

Sprinkle the top of the custards evenly with turbinado sugar. Use a blow torch to caramelize to a medium brown color.

Step 9

Return to the fridge for 5 minutes and then serve.

Chef's Tip

It helps to use an infrared thermometer while cooking the custard. Have you ice bath and strainer ready to go in the final stages of cooking. If you wait too long it can curdle.