Chocolate ‘creme brûlée’

Cameron Norris

Cameron Norris

12th January 2018
Cameron Norris

Chocolate ‘creme brûlée’

This creamy chocolate 'creme brûlée' dessert recipe is made with a chocolate cremeux, a caramel mou and a grue nougatine.


  • 500g dark chocolate
  • 110g whipping cream
  • 90g full fat milk
  • 50g pasteurised egg yolk
  • 95g caster sugar
  • —————————
  • 1500g whipping cream
  • 750g glucose syrup
  • 750g caster sugar
  • 2 vanilla pods, seeds scraped, pod reserved
  • —————————
  • 250g unsalted butter
  • 300g caster sugar - split into 200g + 100g
  • 100g glucose
  • 10g yellow pectin
  • 110g full fat milk
  • 300g grue de cacao
  • —————————
  • Chocolate mint micro cress


Make an anglaise with the yolks, sugar, milk and cream.
Pour over the chocolate and emulsify with small circular movements with a maurice.
In a large pan bring the cream, glucose, sugar and vanilla seeds to the boil.
Stir continuously with a whisk until caramelised and reaches ribbon stage. Usually 117°c-119°c
Add the butter gradually, still whisking until fully incorporated and glossy.
Bring up to 118°c, take off the heat and pour into a lined 1/2 gastro tray. Set for 24 hours
In a pan place the butter, glucose and 200g sugar. In that order and melt slowly.
Mix the 100g sugar and pectin together and add to the pan mix. Whisk vigorously to ensure no clumps of pectin remain.
Bring to 103°c then add the milk. Bring to boil and take off the heat straight away.
Pour onto the grue and stir. Chill in the fridge to set
Bag up the cremeux or roche to order depending on how you plan to serve. It also sets in mounds really well if you wanted to shape.
Dice the caramel mou into 1.7cm cubes 1 hour before service
On a flat solid tray roll out the nougatine between two sheets of greaseproof. It should start off really tough and slowly become easier as it warms up slightly. It’s important you use a solid tray to make sure it doesn’t warp in the oven.
Bake at 170° for 10 minutes, turning halfway. The mix should bubble up and change to be a few shades darker, as it cools the bubbles will dissipate and it’s true caramel colour will become apparent. I’ve burnt the mix many times before mastering this recipe so don’t be tempted to think it’s too light or the mix is still raw.
Using an old knife or a (b**ch knife) cut it into your desired shapes while it is still warm. You can reheat it if you need but don’t take it too far. You can also shape and cut pieces under a hot lamp or pass lights if needed.
To order - on a rectangle white plate, do 3 roches of cremeux in a line with a 2.5cm gap between each roche, place a block of caramel mou in the gap and pipe a caramel or toffee sauce to fill in any gaps, place a nougatine on top to cover. Arrange the top layer opposite to the bottom to create almost a chessboard effect. Place a rectangle on top at an angle to show off the layer. Garnish with chocolate mint cress.

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