Ruby Chocolate Crème Brûlée

level 1

Indulge yourself with this decadent ruby chocolate crème brûlée, a modern twist on the classic custard dessert.

Recipe components

Callebaut® ingredients

Ruby Chocolate Crème Brûlée


Preheat your oven to 160°C/140°C Fan/Gas 3.

Place a saucepan on to a low heat and add the Callebaut® Ruby Chocolate Callets, double cream and vanilla essence. Stir until melted. Set aside.

  • 6piece(s)
    free-range egg yolk
  • 6spoon(s)
    golden caster sugar

In large bowl, beat egg yolks and sugar together until pale.

  • 1spoon(s)
    beetroot powder

Stir in the chocolate mixture along with the beetroot powder, then pour into 6 ramekins (175ml - 200 ml).

Place in to a deep roasting tray and pour freshly boiled water halfway up the sides of the roasting tray.

Bake for 15-20 minute or until just set.

Refrigerate for at least 3 hours.

  • As needed
    Callebaut® Ruby Crispearls
  • As needed
    Whipped cream
  • As needed
    orange zest

To serve, sprinkle remaining sugar on top of the crème brûlées and caramelise with a chef’s blow torch or place under a hot grill.

Leave caramel to harden and top with whipped cream, orange zest and Callebaut® Ruby Crispearls.