Chocolate Crème Brûlée
with Chocolate Biscotti and Macerated Blueberries
Chocolate Crème Brûlée with Chocolate Biscotti and Macerated Blueberries
8
servings30
minutes1
hourExecutive 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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Ingredients
- Chocolate Crème Brûlée
2 cups 2 heavy cream
2 cups 2 half and half
8 oz 8 dark bittersweet chocolate
8 8 egg yolks
1/3 cup 1/3 sugar
- Chocolate Biscotti
1 cup + 2 Tbsp 1 cup flour
2 Tbsp 2 cocoa powder
1/2 tsp 1/2 baking soda
1/2 tsp 1/2 kosher salt
6 oz 6 chocolate chips
2 2 eggs
3/4 cup 3/4 sugar
- Macerated Blueberries
1 cup 1 blueberries
1/2 cup 1/2 sugar
1/2 cup 1/2 water
5 5 star anise
1 cup 1 lemon verbena leaves
Directions
- 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
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Pairing Suggestions
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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