Dark chocolate crème brûlée

Created by

  • Jos Lenaers - Chef and member of Jeunes Restaurateurs d'Europe
level 1

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 components

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.