Cacao lifts crème caramel to new heights!

Chocolate Caramelo

Prep Time

20 minutes

Cooking Time

35 minutes

Serves

6

Ingredients

180g raw cane sugar
150ml whole milk
300ml single cream
75g 100% cacao, finely grated. Suggestion, 100% Carenero Cacao
4 eggs

Equipment:
Sauce pan
6 x ramekins

 

Method

  1. Preheat the oven to 150°C (fan).
  2. Prepare the caramel by putting 150g of the sugar into a pan along with 2 tablespoons of water. Heat gently until the sugar dissolves. Continue cooking until the syrup is a golden caramel colour.
  3. Divide the caramel between 6 x 125ml ramekins. Swirl around to coat, then set aside to cool.
  4. Pour the milk and cream into a pan. Add the cacao, then bring just to the boil, stirring to melt the cacao.
  5. In a small bowl, beat the eggs lightly with the remaining sugar. Pour the warm cream mixture into the eggs and stir well.
  6. Pour the mixture into the ramekins, then place them in a large roasting tin. Pour in enough hot water to come two-thirds of the way up the sides of the ramekins.
  7. Bake for 30–35 minutes until firm but with a wobble. Cool, then chill until ready to serve.
  8. To serve, loosen each one with a knife and invert on to a plate.

Ingredients

180g raw cane sugar
150ml whole milk
300ml single cream
75g 100% cacao, finely grated. Suggestion, 100% Carenero Cacao
4 eggs

Equipment:
Sauce pan
6 x ramekins

 

Method

  1. Preheat the oven to 150°C (fan).
  2. Prepare the caramel by putting 150g of the sugar into a pan along with 2 tablespoons of water. Heat gently until the sugar dissolves. Continue cooking until the syrup is a golden caramel colour.
  3. Divide the caramel between 6 x 125ml ramekins. Swirl around to coat, then set aside to cool.
  4. Pour the milk and cream into a pan. Add the cacao, then bring just to the boil, stirring to melt the cacao.
  5. In a small bowl, beat the eggs lightly with the remaining sugar. Pour the warm cream mixture into the eggs and stir well.
  6. Pour the mixture into the ramekins, then place them in a large roasting tin. Pour in enough hot water to come two-thirds of the way up the sides of the ramekins.
  7. Bake for 30–35 minutes until firm but with a wobble. Cool, then chill until ready to serve.
  8. To serve, loosen each one with a knife and invert on to a plate.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​