Because Every Dessert Should Be Chocolate.

Our family has decided to take on the 'Whole 30' challenge for the month of July. For thirty days we are committed to eating only whole foods- no sugar, artificial sweeteners, preservatives, grains, dairy, lentils/legumes, or anything else delicious and happy. So far, it has been somewhat difficult- we both realize how much we like to eat on-the-go and finding natural whole food that is quick and filling can be difficult. But it has also been rewarding- we have had fun trying a lot of new recipes, discovering new vegetables, and have already felt the healthy side effects of more energy. (Win Win Win:)…I have even started making our own home-made almond milk- something I plan to continue to do even after this month of Oreo, Brownie, and Chocolate Ice cream sabbatical. We will continue to adapt the diet to our family's individual needs- but it has been a worthwhile experiment for sure. One thing I have discovered is how much satisfaction I get from chocolate. Diet or none, I believe every dessert to be considered worthwhile, should be chocolate. And so, although we are not making many chocolate desserts in our home these days, (however- a little cocoa powder, frozen banana, and coconut milk really isn't half bad…) I did want to post a recipe I had tried just a couple of days before we had embraced the Whole 30 experiment. I have always loved Creme Brûlée- and just when you think it couldn't get any better, I found a way to make it chocolate. Well, Martha Stewart found the way. But I found her recipe. And it's for sure worth your time. We added some raspberries to this recipe and it was absolutely one of the best Creme Brûlée experiences I've ever had.

Chocolate Creme Brulee

This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.

PHOTOGRAPHY:

Martha Stewart Living, February 2011http://www.marthastewart.com/332279/chocolate-creme-brulee

YieldMakes 4 (or enough for 15 sandwiches)

Ingredients

• FOR THE CREME BRULEE

  • 2 cups heavy cream
  • 1/4 cup plus 3 tablespoons sugar
  • 3 ounces bittersweet chocolate, chopped (1/2 cup)
  • 5 large egg yolks

• FOR ASSEMBLING

  • 4 tablespoons sugar

Directions

1. Preheat oven to 250 degrees. Make the creme brulee: Heat cream and 1/4 cup sugar in a small saucepan over medium heat, stirring, until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.
2. Whisk remaining 3 tablespoons sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve.
3. Pour custard into four 4-ounce ramekins. Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins. Bake until custards are just set, 1 hour to 1 hour 10 minutes. Carefully remove from water, and let custards cool.
4. Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Move flame back and forth until surface is caramelized. Alternatively, broil custards on top rack until caramelized, 1 to 2 minutes.

Cook's Note

Baked cremes brulees can be refrigerated overnight. Caramelize tops before serving.

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