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Dark chocolate and sea salt crème brûlée

Creamy and velvety dark chocolate crème brûlée style pots; glazed with a brown sugar caramelised crunchy crust. This crème brûlée style dessert is easy and irresistible as the French classic dessert. Takes only a little time to create and can be made ahead of time!
Prep Time 15 minutes
Cook Time 5 minutes
Course Dessert
Servings 4


  • 200 grams dark chocolate, broken
  • ½ tsp sea salt
  • 150 ml double cream
  • 200 grams soft cheese
  • 200 grams store bought fresh custard
  • 25 grams demerara sugar for glazing


  • Place the broken chocolate in a heat proof medium bowl.
  • In a small saucepan heat the cream until hot just before boiling point. Pour the cream over the chocolate and allow to sit for a minute before stirring and combining, creating a creamy chocolate sauce.
  • Add the soft cheese to the bowl of chocolate mixture and beat using a whisk or electric beater until smooth. Gently fold through the custard and with a spatula until combined.
  • Divide the custard mixture between 4 ramekins. Tap the ramekins lightly on a hard flat surface to even out the custard to create a flat surface. Place the ramekins into the fridge for a least two hours or overnight. 
  • Once chilled, a few minutes before serving remove from the fridge and sprinkle each ramekin with a thin and even layer of sugar over the chilled creme brûlée pots. Using a blowtorch, gently torch the sugar until golden and caramelised. Alternatively preheat an oven grill to high and give the crème brûlées a quick burst of grilling, literally seconds until the sugar melts and becomes crispy and caramelised
  • Serve immediately, perhaps with a garnish of extra salt, orange segments, berries, or crushed pretzels.


You can make these decadent crème brulée pots a couple of days in advance and then simply brûlée the tops right before serving. Alternatively create one large brûlée in a large shallow heat proof dish. The above recipe creates approximately 620g. If you have leftovers, use as a spread on toast.
Do not refrigerate after brûléeing the tops, the sugar will soak moisture from custard and the crisp brittle sugar crust will soften and melt.






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