Sometimes, things don’t quite turn out as you intended. They turn out better. Like this recipe for instance. I wanted a chocolate creme brulee. Silky smooth, creamy, and deep, dark chocolate. I was going to call it “Brownie Batter Crème Brûlée” and it was going to be brilliant. While I succeeded in getting about as much chocolate as humanly possible in a single ramekin, the resulting texture was quite unexpected: more like the center of a chocolate truffle than a creamy custard. So, slight change of plans, and I present to you “Chocolate Truffle Crème Brûlée” instead.
Let me tell you, this dessert is RICH. Like, Warren Buffet rich. While one of these ramekins would be a reasonable single serving of traditional crème brûlée, I was lucky to get through half of one before I had to raise the white flag. Which makes it pretty darn perfect for a certain lovey-dovey holiday coming up this week. Two spoons, one ramekin… it doesn’t get more romantic than that.
One spoon, two ramekins is perfectly acceptable too. You know, perspective.
The crunchy caramelized sugar is perhaps the icing on the cake. Just like with traditional crème brûlée, it’s that textural contrast that makes the dessert so delightful, and probably the reason why it appears on pretty much every restaurant dessert menu ever. Without it, well, it’s just pudding. Total Time: 4 hours
