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Pete's Chocolate S'More Brulee
The recipe I’ll share with you is a pretty elegant one and not too complicated.
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Chocolate Crème Brulee Mixture
- 1 cup Heavy Whipping Cream
- ½ cup Milk
- 1 tsp. Pure Vanilla Extract
- 3 Extra-Large Egg Yolks
- ¼ cup Granulated Sugar
- 1/3 cup Semi-Sweet Chocolate Chips
Graham Cracker Bottom Crust
- ¾ cup Graham Cracker Crumbs
- 3 Tbsp. Melted Butter
- 2 cups Mini Marshmallows
- In a small saucepan, bring cream, milk, sugar and vanilla to a scald, and then remove from the heat.
- Add chocolate chips and melt in while stirring.
- In a separate small bowl, beat egg yolks until smooth.
- Drizzle hot chocolate mixture into egg yolks while whisking. Set aside this mixture.
- You’ll need four (4 to 6 ounce) brulee dishes or similar ramekins to bake your brulees in.
- Stir together the graham cracker crumbs and melted butter to combine. Then divide evenly between each of the four brulee ramekins and tamp down to create a bottom crust for each dish.
- Place each of the ramekins in a baking dish and place a small amount of water in the pan to create a shallow water bath around the ramekins.
- Carefully fill each ramekin with the chocolate brulee filling and bake in a 275 F oven approximately 45 minutes or until just firm. The batter should appear to set like Jello®.
- When fully cooked, remove the baking pan from the oven, carefully remove the ramekins to a sheet pan and place in the refrigerator 2 to 3 hours to fully chill and set.
- Remove chilled ramekins from the refrigerator and pat the surface of each to remove any water condensate that may have occurred.
- Coat the surface of each ramekin with a layer of mini marshmallows one marshmallow deep, with areas here and there of two deep to give the surface some uneven texture.
- Set your oven rack at the highest shelf and turn on your broiler. When hot, place the ramekins under the broiler until the marshmallows are medium- to golden-brown, being careful not to burn them.
- Place ramekins on a separate service plate and enjoy!
- Float Bailey’s Irish Crème, Godiva Chocolate Liqueur or Meyer’s Rum over surface of the brulees before adding and browning the marshmallows.
- Sprinkle the finished brulees with toasted almonds or toasted coconut.
Nino Salvaggio http://www.ninosalvaggio.com/