Chocolate crème caramel is a delicate and creamy dessert, perfect for enjoying after a meal. Its origin is uncertain, but it is believed that the recipe has French roots. Dark chocolate adds an intense touch to this classic dessert.
Dissolve the sugar in 4 tablespoons of water and let it become caramel
Pour the caramel into the crème caramel molds and adhere it well to the edges
In another saucepan, heat the milk and cream and add the dark chocolate
Continue to stir until the chocolate has melted
In a bowl, beat the eggs with two tablespoons of sugar and add the milk, cream, and chocolate mixture
Pour into the molds and place them in a tray where you have poured 2 inches of water
Bake in a preheated oven at 160 degrees for about an hour
Turn the chocolate crème caramel onto a plate and serve
Crème Caramel Mold
Pan
Wooden Spoon
Kettle
Store in the refrigerator for up to 3 days.
The chocolate version makes this crème caramel even more delicious!
Italy
| Energy (kcal) | 189.2 |
| Carbohydrates (g) | 20.06 |
| of which Sugars (g) | 20.06 |
| Fat (g) | 9.13 |
| of which Saturates (g) | 5.03 |
| Protein (g) | 7.71 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.14 |
