Chocolate brownie & boozy cherry brûlées

Name: Chocolate brownie & boozy cherry brûlées
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 375 milliliters double cream; 1 vanilla pod, split and seeds scraped out; 85 grams plain chocolate, 70% cocoa, broken into small pieces; 3 larges egg yolks; 50 grams caster sugar, plus 6 tbsp; 3 ready-made chocolate brownies (up to about 200g), cut into chunks; 50 grams cherry in kirsch (or about 3 cherries per brûlée), drained, plus more to serve if you like

Forget going out to eat or ordering takeout every time you crave American food. Try making Chocolate brownie & boozy cherry brûlées at home. This dessert has 425 calories, 4g of protein, and 35g of fat per serving. This gluten free recipe serves 6. 8 people found this recipe to be tasty and satisfying. If you have double cream, cherry in kirsch, chocolate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. If you like this recipe, take a look at these similar recipes: Boozy Cherry-Chocolate Pies, Boozy Brownie Pretzel Trifles, and Chocolate Cherry Brownie Cupcakes.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Put the cream into a saucepan with the vanilla seeds, then bring just to the boil. Take off the heat and stir in the chocolate until it has completely melted.

Ingredients you will need

Chocolate

Vanilla

Cream

Seeds

Equipment you will use

Sauce Pan

Boil the kettle. Meanwhile, whisk together egg yolks and 50g sugar for 20-30 seconds until thick and pale, then stir in the creamy chocolate. Divide the brownie pieces and cherries between six 200ml ramekins or dishes, drizzle with a little of the kirsch from the jar, then pour over the chocolate mix.

Ingredients you will need

Chocolate

Egg Yolk

Cherries

Kirsch

Sugar

Equipment you will use

Ramekin

Whisk

Line a roasting tin with a clean tea towel and stand the ramekins in the tin.

Ingredients you will need

Tea

Equipment you will use

Kitchen Towels

Ramekin

Pour hot water halfway up the sides of the ramekins, cover the whole thing with foil, then cook for 40 mins until just set. Chill for at least 3 hrs. These can be baked and chilled up to 2 days in advance.

Ingredients you will need

Water

Equipment you will use

Ramekin

Aluminum Foil

One hour before serving, make the sugary crust.

Ingredients you will need

Crust

Put the 6 tbsp sugar into a non-stick pan and melt evenly over a gentle heat. Once the sugar has turned a rich caramel colour, spoon it over the puddings and leave to set hard.

Ingredients you will need

Caramel Color

Sugar

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

375milliliters

double cream 1

vanilla pod, split and seeds scraped out 85grams

plain chocolate, 70% cocoa, broken into small pieces 3larges

egg yolks 50grams

caster sugar, plus 6 tbsp 3

ready-made chocolate brownies (up to about 200g), cut into chunks 50grams

cherry in kirsch (or about 3 cherries per brûlée), drained, plus more to serve if you like

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Brownies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.