Chocolate Creme Brulee

chocolate creme brulee
This interesting variation uses no eggs, but includes chestnut puree, whipping cream, chocolate chips, and cinnamon. Serves 4.
Recipe By: Mandy Alford
  • PrepN/A |
  • TotalN/A |
  • Serves4


    • 10 fluid ounces double (heavy) cream
    • 1/2 teaspoon ground cinnamon
    • 8 ounces chestnut puree
    • 1 1/2 ounces chopped plain chocolate or dark, unsweeten chocolate chips
    • 2 ounces caster (superfine) sugar


Beat the chestnut puree to lighten it. Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate. Divide among 4 heat-proof ramekins and smooth level. Chill 1 hour. Preheat the grill to highest setting. Sprinkle sugar on evenly; grill until bubbling. Leave to cool but serve within 2 hours to prevent the sugar softening. The sugar can of course be caramelised using a salamander or culinary-torch


Chestnut Puree

Cooked, shelled chestnuts are blended to a smooth puree.  You can make your own or purchase at online at

Recipes From - The Gourmet Food And Cooking Resource