Dark chocolate crème brûlée

Created by

  • Jos Lenaers - Chef and member of Jeunes Restaurateurs d'Europe

When crème brûlée meets chocolate, you get indulgence spoon after spoon. With this easy recipe, you'll definitely give your dessert menu some extra appeal. Never forget what they say: chocolate on the dessert menu equals a higher turnover in desserts.

Recipe instructions

(Fill in the desired quantity and recalculate)

Dark chocolate crème brûlée


Heat up together.

  • 12g
    egg yolks
  • 200g

Beat together and heat up to 80°C. Strain through a fine sieve and pour into small moulds or deep plates. Cool for 12 hrs.

Finishing and presentation

Sprinkle with Callebaut® Splitters and a leaf of mint dipped in sugar.