Chocolate crème brûlée with mulled wine cherries

Name: Chocolate crème brûlée with mulled wine cherries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 70 g Dark chocolate; 250 g Milk; 100 g Whipped cream; 4 TABLESPOONS Honey; 9-13 Tbsp Sugar; 4 Egg yolk (size M); 1 egg (size M); 1 glass (720 ml) Cherries; 2 Star Anise; 1 Cinnamon stick; 1/2 TEASPOON Cloves powder; 10 TABLESPOONS Port wine; 2 TEASPOONS Cornstarch

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

70 g Dark chocolate
250 g Milk
100 g Whipped cream
4 TABLESPOONS Honey
9-13 Tbsp Sugar
4 Egg yolk (size M)
1 egg (size M)
1 glass (720 ml) Cherries
2 Star Anise
1 Cinnamon stick
1/2 TEASPOON Cloves powder
10 TABLESPOONS Port wine
2 TEASPOONS Cornstarch

Directions

1
Roughly chop the chocolate. Bring milk, cream and 3 tablespoons of honey to the boil in a pot and dissolve the chocolate in it. Mix 2 tbsp. sugar with egg yolk and egg. Slowly stir in the chocolate milk. Pour into 4 flat moulds (approx. 250 ml content; bottom 11 cm Ø; top 14 cm Ø) and place on the fat pan of the oven. Pour on water until the moulds are 2/3 full of water. Cook in the preheated oven (electric cooker: 125 °C/ convection oven and gas: unsuitable) for approx. 1 1/2 hours. Let the cream cool down and put it in a cool place
2
Pour the cherries into a sieve and collect the juice in a pot. Add star anise, cinnamon stick, cloves, 3 tbsp. sugar, 1 tbsp. honey and 5 tbsp. port wine to the juice and bring to the boil. Mix cornstarch with 5 tbsp. port wine, thicken boiling juice with it and let it cool down. Add cherries to the lukewarm sauce
3
Sprinkle each cold cream with 1-2 tablespoons of sugar and caramelise with a gas burner or under a hot grill
4
Waiting time approx. 1 hour