Cambridge burnt chocolate creams - recipe

Cambridge burnt chocolate creams

  • Prepare

  • Serves
    6

  • Cook

  • Skill
    Medium

4.6

Ingredients

For the praline

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Recipe , Chocolate , Cream , Puddingr

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  1. 1

    For the creams, preheat the oven to 160C (fan 140C, gas mark 3). Place 6 x 200ml ramekins or teacups in a roasting tin.

  2. 2

    Place the chocolate and extract into a mixing bowl.

    For this step you'll need:

    • 150g Dark chocolate
    • 2tsp Chocolate extract
  3. 3

    Heat the cream to simmering point and pour over the chocolate and stir until the chocolate has melted.

    For this step you'll need:

    • 600ml Double cream
  4. 4

    In a separate bowl whisk together the yolks, egg, sugar and salt until just combined, then slowly stir the cream in until mixed.

    For this step you'll need:

    • 4 Egg yolk(s) (free range) large
    • 1 Egg(s) (free range) large
    • 75g Unrefined golden caster sugar
    • Salt
  5. 5

    Strain into a jug and pour this into the ramekins or teacups and remove the bubbles (see below).

  6. 6

    Pour boiling water into the roasting tin around the ramekins or teacups so it comes about halfway up the sides of the dishes.

  7. 7

    Bake in the preheated oven for about 30 minutes until they are set around the outside edges but have a slight wobble in the middle.

  8. 8

    Remove the tin from the oven and allow the custards to sit in the water for a further 10 minutes, then remove them and cool. Set in the fridge overnight.

  9. 9

    For the praline, line a baking tray with baking parchment. Gently heat the caster sugar in a frying pan, don’t stir as the sugar may crystallise, keep an eye on it and start swirling the pan when it starts to turn a golden colour

    For this step you'll need:

    • 125g Unrefined golden caster sugar
  10. 10

    Keep going to a deep caramel and then pour onto the lined baking tray, sprinkle over the hazelnuts and salt and cool until hardened.

    For this step you'll need:

    • 50g Hazelnuts whole, blanched, roughly chopped
    • Sea salt
  11. 11

    When ready to serve dust each cream with a little cocoa powder. Crack the praline into shards and serve with the creams.

    For this step you'll need:

    • Cocoa powder to serve

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