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Recipe for :

Decadent Chocolate Brulée

This recipe comes from John Benson-Smith.

The recipe has been supplied by Celebrity Chefs UK, through which John can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>


600ml double cream
300g dark chocolate, broken into pieces
4 egg yolks
60g icing sugar (sieved)
100g caster sugar (for glazing)

  • Place the cream in a heavy-based pan over a moderate heat until hot (but not boiling). Remove from the heat and stir in the chocolate until melted and smooth.
  • Put the egg yolks & icing sugar into a bowl. Whisk until well blended and then stir in the warm chocolate cream. Pass through a sieve, into a jug.
  • Stand 4 ramekin dishes in a roasting tin and pour the chocolate mixture into them.
  • Pour warm water into the tin to surround the ramekins, enough to come half way up the sides of the ramekins. Bake in a preheated oven at 120C (230F, Gas 1/2) until just firm. Remove the ramekin dishes from the bain-maire and leave to cool.
  • Chill until required (up to 48 hours).

To serve:

  • Sprinkle a good covering of caster sugar over the top of each dish, then place under a hot grill to caramelise. (Do not leave them too long or the chocolate cream will melt). Serve within 1 hour.


  • The chocolate cream does not have to be caramelised if preferred.
  • If you like, infuse the cream with a split vanilla pod.

Serves 4

John Benson-Smith