Chocolate Crème Brûlée

with Chocolate Biscotti and Macerated Blueberries

Recipe by Derick Kuntz

5.0 from 1 vote

Course: DessertDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Executive Chef Derick Kuntz suggests pairing his Chocolate Crème Brûlée with any of our single vineyard Cabernet Sauvignons, Blend 26 or Blend 27.

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Chocolate Crème Brûlée
Using a double boiler heat heavy cream, half & half, and chocolate until it is completely melted
In a separate bowl combine egg yolks and sugar by whisking them together
Strain the chocolate cream mixture to make sure there are no clumps
Let cool slightly
Slowly temper the chocolate into the sugar/egg mixture
Fill ramekins with 8oz of the mixture
Create a water bath by placing the ramekins in a deep baking dish, filling the baking dish with hot water until the level reaches about halfway up the sides of the ramekins
Bake at 300° for 50 minutes
Chocolate Biscotti
Whip eggs with sugar until mixture holds ribbons
Mix all other ingredients
Divide into 2 logs (8x3in) on a sheet tray lined with parchment
Bake at 350° for 20 minutes
Let cool
Slice into 1/2 in pieces
Bake for an additional 10 minutes
Macerated Blueberries
Add sugar, water, star anise, and lemon verbena to a pot
Dissolve sugar and let steep for 20 minutes
Strain and cool
Pour over blueberries and store overnight
Assembly
Allow ramekins to cool
Sprinkle each with a tsp of sugar and use a small culinary torch to melt and caramelize and sugar on top
Strain blueberries from liquid
Evenly distribute blueberries on top of each crème brûlée
Serve with one to two pieces of biscotti