Chocolate Crème Brûlée


Crème Brûlée (60g each)

72g NESTLÉ Docello® Crème Brûlée Mix
240ml  Milk
240ml Thickened Cream
80g PLAISTOWE 70% Cocoa Dark Chocolate Couverture

Vanilla Chantilly Cream (15g each)

140ml Thickened cream
14g Caster Sugar
0.5g Vanilla bean paste
2g Gelatine powder
10ml Water
Extra sugar for caramelising


Crème Brûlée

In a pot place milk and cream and bring to the boil. Remove from heat and whisk in

NESTLÉ Docello® Crème Brûlée Mix until all dissolved.

Add in the chopped chocolate and whisk till it is all combined. Weigh out 60g in each ramekin, place in refrigerator till set.


Mix together gelatine and water, set aside in fridge. Heat up cream, sugar and vanilla to 50˚c. Melt gelatine mix in microwave till melted and mix in with cream. Set overnight, whip just before ready to serve


Using the extra sugar, form a thin layer on top of the Brûlée and with a small blow torch, caramelise the sugar slowly till it all melts and there is not sugar left. Cool down and serve with Chantilly Cream.

Recipe courtesy of Nestle.

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