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Chocolate Vanilla Double Dip Creme Brulee

Source of Recipe

Simone @CMC


List of Ingredients

The Custard---
1/2 c Milk
2 c of Heavy (whipping) cream
1/2 c of Sugar
2 Vanilla beans (split lengthwise)
6 Egg yolks (room temperature blended with fork)

The Chocolate Mousse---
5 oz of Bittersweet or semisweet Chocolate, coarsely chopped
4 oz of Unsalted butter, chopped
4 lg Eggs* (separated, at room temperature)
4 tb of Sgr.
Plus 6 tb of Sgr for caramelizing
1/4 ts of Cream of tartar



Recipe

For the custard; be sure to place the milk, cream and sugar in a heavy medium sized saucepan. Scrape the seeds from vanilla beans in the mixture & add the split skins too. Bring to a boil over medium heat. Remove from heat and steep for atleast one hour or until the mixture cools to room temp. Discard the split skins of the beans.
Preheat oven to 300 degrees. Then place 8 three inch. ramekins in a large baking pan. Pour enough water into pan to come three quarters of the way up on the sides of the ramekins. Remove the ramekins & place the baking pan with the water in the oven to preheat for about 15 minutes.


Whisk the six egg yolks into the cooled milky mixture. Strain through a fine sieve into the ramekins, filling only about half full [make sure to leave room to add the chocolate mousse layer]. Then place the ramekins in the preheated prepared pan. Bake in the preheated oven until set & a knife inserted into the custard comes out dry. Remove dishes from the water bath and cool to room temperature.


For choc. mousse: melt the choc. and butter in the top of a double boiler, over gently simmering water until chocolate is smooth, stir occasionally. Cool until tepid, about 25 min. Using an electric mixer, beat the four egg yolks with two tablespoons of sugar until a slowly dissolving ribbon forms as the beaters are lifted. Fold the tepid chocolate into the yolks. Using a clean dry beater & bowl, beat the four egg whites and the cream of tartar until soft peaks form. Add the remaining two tablespoons of sugar one at a time and continue beating until barely stiff. Gently fold half of the whites into the chocolate mixture, fold in the remaining whites.


Spoon the chocolate mousse over the cooled baked custards, smoothing the tops with a spatula. Cover with plastic wrap and refrigerate at least 4 to 6 hours or overnight. Remove from refrigerator 30 minutes before serving.


To serve, preheat the broiler (or use stovetop salamander or small propane torch). Sprinkle a little less than one tablespoon sugar over each dessert. Place about two inches below the heat source and broil until the sugar is melted and caramelized, about two minutes, watching carefully. Serve immediately.

SERVES 8