Chocolate Snowfall Crème BruleeUser Submitted Recipe
2 Cups (plus 1 tbsp) Heavy Cream
6 oz Bittersweet Chocolate
1/3 Cup Sugar
4 Egg Yolks
1 tsp Vanilla extract
1/4 Cup Vanilla Sugar
1/3 Cup Powdered Sugar
6 Nilla Wafers
Preheat oven to 350 degrees F.
Combine heavy cream & chocolate in saucepan over medium heat. Stir until smooth. Gradually whisk in sugar. Whisk in egg yolks one at a time, fully incorporating each one, then add Vanilla extract.
Strain mixture into 6 ramekins placed in a baking dish. Add hot water to baking dish until halfway up the ramekins.
Bake in oven 25 minutes, or until fully set (test with knife, if it comes out clean, it's done). Let cool in refrigerator (about 2 hours).
While cooling, mix 1 Tbsp of heavy cream with half the powdered sugar into an icing. With a pastry bag, and small, plain nib, pipe into a snowflake design on the Nilla Wafers. Cool in refrigerator for icing to set.
Once everything is cooled, evenly spread vanilla sugar over top of each custard, then evenly caramelize with a brulee torch. Slice a small slit in the center of the caramelized vanilla sugar topping, and insert decorated Nilla Wafers into slot (1/4 the way up the wafer). Lightly sift remaining powdered sugar on top of dessert and serve.