Chocolate crème brûlée

Made with Cooking Range Jivara 40% Milk Chocolate

An original l’École Gourmet Valrhona recipe

1 step

Makes 8 crème brûlées

To be made the day before: 

  • Crème Brûlée (if serving cold)

To be made on the day: 

  • Crème Brûlée

Required utensils: 

  • Blowtorch

Recipe Step by Step



150 g Milk
300 g Whipping cream 35%
160 g Egg yolks
40 g Caster sugar
150 g Chocolat JIVARA 40%
ou 140 g DULCEY 35%
Brown sugar
Fleur de sel

Heat the milk and cream together.
Mix the egg yolks and sugar, then combine with the first mixture.
Make a ganache by gradually combining the hot cream with the melted chocolate.
Mix using a hand blender to form a perfect emulsion.
Pour 100g into each mould.
Immediately bake at 250°F (120°C) for approx. 28 minutes, making sure you turn the tray halfway through.
Once you are ready to serve, sprinkle on some brown sugar and use a blowtorch to create a crisp texture.
If you are making a DULCEY 35% crème brûlée, add a small amount of fleur de sel as well as the brown sugar.