Amy Pottinger’s Chocolate Truffle Creme Brulee

Ash Tsuji
March 08, 2018

Food Network Star Amy Pottinger is back and this time she’s showing us her dark side…of chocolate, that is! Her truffle creme brulee is made with dark chocolate, which is a slightly healthier twist on this indulgent dessert.  

Dark chocolate contains antioxidants that fight free radicals, or electrons that damage cells, proteins, and DNA. It also contains flavonoids that help improve blood flow and lower blood pressure. While dark chocolate is usually high in sugar and should be eaten in moderation, it’s perfectly fine to treat yourself to a small serving on special occasions. 

The last time we saw Amy in November, she showed us how to make pork belly tacos. Since then she’s been keeping busy with her catering company and blog Caviar and Crayons, and continues to work as a full-time wife and mother. You can keep up with Amy on social media via Facebook, Twitter, and Instagram.

Chocolate Truffle Creme Brulee

8 egg yolks
3/4 cup white sugar, plus more for topping 
1/4 cup cocoa powder
3 cups heavy whipping cream
8 oz. of dark/bittersweet/milk chocolate 
Pinch of salt
1 tsp. vanilla bean paste 

You’ll also need a butane kitchen torch. If you don’t have one, you can broil the top of the creme brulee in the oven.

Pre-heat oven to 300 degrees. Simmer a pot of water on the stove top. 

Finely chop the baking chocolate, add it to a separate medium sized mixing bowl, and set aside. 

In a small pot, bring the heavy whipping cream to a low boil on the stove top. Be careful not to let it burn. 

In a medium mixing bowl, whisk together egg yolks, sugar, cocoa powder, and salt until smooth. 

Gradually pour in the warmed heavy whipping cream into the egg yolk mixture. Whisk continually as you pour so that the egg yolk doesn’t temper (cook). Continue whisking as you add the heavy whipping cream to the eggs until everything is incorporated. 

Quickly pour the heavy whipping cream and egg blend into the chopped chocolate and whisk until you have an even mixture. If the chocolate doesn’t completely melt, return it to the stove top and heat until it melts. 

Pour the filling evenly into # standard, 4 oz. ramekins.

Place the ramekins into a baking dish. Pour the simmering water into the baking dish until it covers 3/4 of the ramekin’s height. Gently place baking dish into the oven. 

If you’re opting for the traditional 4 oz. ramekins, bake for 30-35 minutes. You’ll know the chocolate custard base for your creme brulee is ready when it’s jiggly in the middle, but also appears for firm. 

Once the custard has set, carefully remove it from the water and place it in the refrigerator for two hours or until it sets. 

Once properly chilled, sprinkle the top with granulated sugar. 

If you have a butane torch, use it to caramelize the sugar on top of the custard until it’s golden brown. If you don’t have one, broil the top of the creme brulee in the oven. It should be hard to the touch so that when you crack it with a spoon, the sugar breaks and the custard is perfectly smooth.  


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