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Chocolate Covered Crème Brûlée Eggs

Chocolate Covered Crème Brûlée Eggs

  • Author: Sally
  • Total Time: 50 minutes
  • Yield: 12 chocolate eggs 1x

Description

Luxuriously creamy on the inside and perfectly crisp on the outside, these Chocolate Covered Crème Brûlée Eggs are the ultimate indulgence. With a rich vanilla custard nestled inside a smooth, dark chocolate shell, this recipe transforms the classic crème brûlée into an elegant, bite-sized treat. Easy to make ahead and perfect for entertaining, they’re sure to impress!

Ingredients

Scale
  • 2 cups heavy cream
  • 1/2 cup granulated sugar, divided
  • 3 tablespoons vanilla bean paste
  • 4 egg yolks
  • 16 ounces high-quality dark chocolate (70% cacao)
  • Special equipment: 1 candy mold

Instructions

 

  1. In a medium saucepan, heat the heavy cream, 1/4 cup of the sugar, and vanilla bean paste over medium heat until steaming. Stir occasionally and avoid boiling.
  2. In a small bowl, whisk together the egg yolks and remaining 1/4 cup sugar until light in color and ribbons form.
  3. Slowly temper the egg mixture by adding a small amount of the warm cream while whisking constantly. Gradually add the rest of the cream in a slow stream, whisking the entire time.
  4. Return the custard mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon.
  5. Allow the custard to cool to room temperature, then cover and refrigerate for at least 1 hour, or up to 36 hours.
  6. Melt the dark chocolate in a double boiler until smooth. Spoon small amounts into a candy mold, spreading evenly to form a thin shell. Refrigerate until hardened.
  7. Fill each chocolate shell with 1/2 teaspoon of the chilled custard. Top with an additional layer of melted chocolate to seal the eggs. Refrigerate until set.
  8. Pop the eggs out of the mold and store in an airtight container until ready to serve. Enjoy immediately or refrigerate for up to 3 days.

Notes

  • Custard can be made and stored in the fridge for up to 36 hours.
  • Chocolate eggs can be stored in the freezer for up to 2 months—just thaw in the fridge before serving.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes (includes cooling and chocolate setting)

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Find it online: https://ladysavor.com/chocolate-covered-creme-brulee-eggs/