Recipe Dark chocolate creme brulee with hazelnut praline : Practical and Delicious

Recipe Dark chocolate creme brulee with hazelnut praline : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Dark chocolate creme brulee with hazelnut praline. You are currently reading Recipe Dark chocolate creme brulee with hazelnut praline : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Dark chocolate creme brulee with hazelnut praline requires 20m, cook 1h 25m and serve 6. Caution: allergy Contains peanuts, tree nuts, milk, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Spoil your guests with this gourmet dessert of creamy chocolate brulee with a crunchy hazelnut praline topping.

Ingredients:

8 Ingredients

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  310ml (1 1/4 cups) thickened cream
  
  
  


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  250ml (1 cup) milk
  
  
  


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  200g dark cooking chocolate, coarsely chopped
  
  
  


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  6 egg yolks, at room temperature
  
  
  


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  70g (1/3 cup) caster sugar
  
  
  



• Hazelnut praline



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  55g (1/3 cup) hazelnuts
  
  
  


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  70g (1/3 cup) caster sugar
  
  
  


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  2 tbsp water
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150C. Place the cream, milk and chocolate in a saucepan. Cook, stirring constantly, until chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 2
  
  
  
  
  Whisk egg yolks and sugar in a bowl until thick and pale. Whisk the chocolate mixture into the egg mixture. Strain through a fine sieve into a large jug.
  
  
  


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  Step 3
  
  
  
  
  Line the base of a roasting pan with a tea towel, folded to fit. Place six 185ml (3/4-cup) capacity ovenproof ramekins in the pan. Pour chocolate mixture among the ramekins. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 1 hour 5 minutes or until custard is just set. Remove ramekins from the roasting pan and set aside for 2 hours to cool. Cover with plastic wrap and place in the fridge overnight to chill.
  
  
  


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  Step 4
  
  
  
  
  To make the hazelnut praline, preheat oven to 180°C. Spread the hazelnuts over a baking tray and bake in oven for 5-8 minutes or until toasted. Place in a clean tea towel and rub to remove the skins. Line a baking tray with non-stick baking paper. Place the hazelnuts on the lined tray. Place the sugar and water in a small saucepan over low heat and cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down the side of the pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Pour over the hazelnuts. Set aside for 5 minutes to cool. Break into large pieces. Place in the bowl of a food processor and process until coarsely crushed.
  
  
  


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  Step 5
  
  
  
  
  Preheat grill on high. Sprinkle the praline over the custards. Cook under grill for 1-2 minutes or until the praline bubbles and caramelises. Set aside for 5 minutes to cool before serving.
  
  
  

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