Another weekend rolls around and another excuse for desert. Not that I will ever complain.
I took these crème brûlées to my Grandparent's yesterday for an Easter Monday feast. My Grandmother made a Goan chicken curry and dahl which was amazing. I've yet to try dahl better than hers...feel free to send your versions for us to test and compare!
Chocolate orange crème brûlées
500ml Devilishly Delicious Crème Brûlée
50g dark chocolate, broken into pieces
zest and juice 1 orange
Pour the crème brûlée pack and chocolate pieces into a saucepan and bring to the boil, stirring regularly until the chocolate is fully melted. Add the zest and orange juice and stir well. Pour into ramekins or serving dishes and chill for 2 hours (I leave them to chill overnight to save time).
To serve I sprinkled with Demerara sugar and caramelised with a blow torch, you can also do this under a medium grill for 2-3 minutes.Devilishly Delicious and trying my own variations. If you've missed any of my previous posts on them, then you can find Limoncello syllabubs here and chocolate Amaretto pots here.
I've spotted these on my travels in my local Lakeland, but you can find your closest stockist here.
Stay tuned - I shall be posting my last desert on Thursday, panna cotta.