DFI Logo

Mocha Crème 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.

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

Instructions

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.

Meet the Chef

Caroline Kolaja, aka "the rock n' roll pastry chef" graduated from the Art Institute of San Diego in 2009 and worked at several restaurants in the area exploring many types of cuisine including French, Peruvian, and Mediterranean. Eight years ago she moved to Chicago quickly working her way up at an Executive Pastry Chef position at the Radisson Blu Aqua Hotel. In 2016 Caroline went abroad to do an internship in Barcelona at the Michelin starred molecular gastronomy focused tapas restaurant called Tickets. Upon her return to the US she began catering backstage making desserts for roadies and rockstars with bands such as Fleetwood Mac, Def Leppard, Journey and Shakira. 

Chef's Corner

Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.