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  1. #1
    Chef Adrien Guest

    Default =?ISO-8859-1?Q?Cr=E8me_br=FBl=E9e_with_Chocolate_Truffle_=26_ Chocolate_S?==?ISO-8859-1?Q?auce=3A_Advice_Please=21?=

    I'm cooking for my father, who likes creme brulee and also likes
    chocolate truffles, (Specifically, Cocoa Powder Dusted Truffles by
    Truffettes de France.) and I'm trying to figure out a way to "combine"
    the two.

    Here's what I'm envisioning: Crème brûlée that is made the regular
    way, but somehow top it with a layer of chocolate, then chill it.
    When I remove the crème from the ramekin I'd then flip it, so that the
    chocolate is now sitting on the bottom of the custard. Then of course
    I'd torch the sugar on top, top with a single chocolate truffle, and
    perhaps spoon a chocolate sauce of some sort around the custard on the
    plate.

    So here's my question: what sort of chocolate (recipe) would work to
    achieve the above? Would mousse be too light, and get squashed by
    the weight of the custard once flipped? Or is there some way of
    getting that layer of chocolate to be a bit stronger than the
    custard? Would just straight up melted chocolate pored into the top
    of the ramekin work, letting it harden in the fridge?

    And my second question: what sort of chocolate sauce do you think
    would work nicely spooned around the perimeter of the dish?

    (I executed Gordon Ramsay's Roasted Rhubard Crème brûlée dish and it
    turned out quite well, so I had the inspiration to replace the rhubard
    with chocolate and instead of jus de fraise, use chocolate. In case
    anyone's wondering.)

    Any suggestions or recommendations much appreciated!

  2. #2
    Nina Guest

    Default Re: Crème brûlée with Chocolate Truffle & Chocolate Sauce: Advice Please!

    On Sun, 20 Jul 2008 21:14:04 -0700 (PDT), Chef Adrien
    <[email protected]> wrote:

    >I'm cooking for my father, who likes creme brulee and also likes
    >chocolate truffles, (Specifically, Cocoa Powder Dusted Truffles by
    >Truffettes de France.) and I'm trying to figure out a way to "combine"
    >the two.
    >
    >Here's what I'm envisioning: Crème brûlée that is made the regular
    >way, but somehow top it with a layer of chocolate, then chill it.
    >When I remove the crème from the ramekin I'd then flip it, so that the
    >chocolate is now sitting on the bottom of the custard. Then of course
    >I'd torch the sugar on top, top with a single chocolate truffle, and
    >perhaps spoon a chocolate sauce of some sort around the custard on the
    >plate.
    >
    >So here's my question: what sort of chocolate (recipe) would work to
    >achieve the above? Would mousse be too light, and get squashed by
    >the weight of the custard once flipped? Or is there some way of
    >getting that layer of chocolate to be a bit stronger than the
    >custard? Would just straight up melted chocolate pored into the top
    >of the ramekin work, letting it harden in the fridge?
    >
    >And my second question: what sort of chocolate sauce do you think
    >would work nicely spooned around the perimeter of the dish?
    >
    >(I executed Gordon Ramsay's Roasted Rhubard Crème brûlée dish and it
    >turned out quite well, so I had the inspiration to replace the rhubard
    >with chocolate and instead of jus de fraise, use chocolate. In case
    >anyone's wondering.)
    >
    >Any suggestions or recommendations much appreciated!


    I am *not* a dessert expert these days, but it seems to me that you'd
    save yourself a lot of trouble by putting the chocolate at the bottom
    rather than at the top. Then you don't have to worry about the
    density issue, and you don't have to do any sort of flipping which is
    both an extra step and a way for things to go wrong.

    I had a dessert pretty much exactly like this at a restaurant last
    week... the chocolate was a dense, thick layer, not straight
    chocolate, but I wasn't thinking about making it, so I didn't pay that
    much attention to consistency.



  3. #3
    Janet Guest

    Default Re: Crème brûlée with Chocolate Truffle & Chocolate Sauce: Advice Please!


    "Chef Adrien" <[email protected]> wrote in message
    news:[email protected]..
    >I'm cooking for my father, who likes creme brulee and also likes
    >chocolate truffles, (Specifically, Cocoa Powder Dusted Truffles by
    >Truffettes de France.) and I'm trying to figure out a way to "combine"
    >the two.


    Creme brulee is about my favorite dessert, and I am a chocolatier.

    I wouldn't combine them.

    In my view, good creme brulee depends on a delicate flavor and perfect
    consistency, both of which are spoiled by adding extraneous stuff.

    You can serve them side by side.

    If you want to mimic the flavors in a composed-type dessert, I'd make a good
    vanilla mousse and a good dark bitter chocolate mousse, and layer them in a
    chocolate shell/band or glass, and top just before serving with some shards
    of croquant or plain caramel (the hard glossy kind you make yourself and
    grind up to add to other things). I'd probably go 3/4 vanilla to 1/4
    chocolate, so as not to kill the vanilla flavor.



  4. #4
    [email protected] Guest

    Default Re: Cr??me br??l??e with Chocolate Truffle & Chocolate Sauce: Advice Please!

    Chef Adrien <[email protected]> wrote:

    > Here's what I'm envisioning: Cr??me br??l??e that is made the regular
    > way, but somehow top it with a layer of chocolate, then chill it.
    > When I remove the cr??me from the ramekin I'd then flip it, so that the
    > chocolate is now sitting on the bottom of the custard. Then of course
    > I'd torch the sugar on top, top with a single chocolate truffle, and
    > perhaps spoon a chocolate sauce of some sort around the custard on the
    > plate.


    Sounds like a lot of work to ruin creme brulee. The genius of creme
    brulee is its simplicity. Just my opinion, of course.

    I would serve a simple creme brulee in the ramekin with a truffle
    on the side.

    > And my second question: what sort of chocolate sauce do you think
    > would work nicely spooned around the perimeter of the dish?


    If you must, a basic ganache made on the thin side would be the
    way to go, I think.

    Bill Ranck
    Blacksburg, Va.

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