Chocolate Covered Crème Brûlée Eggs

Here’s a detailed, over-600-word recipe for **Chocolate Covered Crème Brûlée Eggs**, a luxurious and whimsical dessert that combines creamy custard, caramelized sugar, and rich chocolate. Perfect for special occasions or an elevated sweet treat.

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## **Chocolate Covered Crème Brûlée Eggs**

**Subtitle:** A sophisticated spin on a childhood favorite—delicate crème brûlée nestled inside a chocolate egg shell, topped with that signature caramelized sugar crunch.

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### **Overview**

Chocolate Covered Crème Brûlée Eggs are an elegant dessert hybrid. Imagine the rich custard of classic crème brûlée housed inside a delicate chocolate shell and finished with a crunchy caramelized top. It’s part nostalgic treat, part gourmet indulgence. These little showstoppers are perfect for holidays, dinner parties, or even just an afternoon where you're feeling fancy.

This recipe is divided into three main steps: making the custard, preparing and filling the chocolate eggs, and finishing with the brûléed sugar topping. Patience and care are required, but the final result is stunningly worth it.

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### **Ingredients** *(Makes about 6 chocolate eggs)*

#### **For the Chocolate Egg Shells:**

* 6 hollow chocolate eggs (store-bought or homemade)

* Optional: extra melted chocolate for sealing or patching shells

#### **For the Crème Brûlée Filling:**

* 2 cups (480 ml) heavy cream

* 1 vanilla bean (or 2 tsp pure vanilla extract)

* 5 large egg yolks

* ⅓ cup (65 g) granulated sugar

* Pinch of salt

#### **For the Brûlée Topping:**

* 2–3 tablespoons granulated sugar

* Kitchen torch

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### **Step 1: Prepare the Crème Brûlée Custard**

1. **Infuse the Cream:**

In a medium saucepan, heat the heavy cream over medium heat. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the cream. Heat until the cream is just about to simmer, then remove from heat. Let steep for 15 minutes. If using vanilla extract instead, wait to add it later.

2. **Mix the Yolks and Sugar:**

In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture becomes pale and thick.

3. **Temper the Eggs:**

Slowly pour about ½ cup of the warm cream into the yolks while whisking constantly to temper them. Then gradually whisk in the rest of the cream. If using vanilla extract, add it now.

4. **Strain and Chill:**

Strain the custard through a fine mesh sieve to remove any solids or curdled bits. Allow to cool slightly. You want the mixture to be pourable, but not hot, when adding it to the chocolate eggs.

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### **Step 2: Prepare the Chocolate Egg Shells**

1. **Select and Open Eggs:**

If using store-bought hollow chocolate eggs, carefully slice off the top third using a warm knife (dip the knife in hot water and dry it before slicing). You want to create a "cup" shape without cracking the shell. Set aside the tops if you'd like to reattach them later.

2. **Stabilize the Bottoms:**

Chocolate eggs tend to roll. You can either rest them in egg cartons, napkin nests, or create a small flat surface by slightly melting the bottom on a warm plate. Be gentle—chocolate shells are delicate.

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### **Step 3: Fill and Bake the Eggs**

1. **Fill the Eggs:**

Carefully spoon or pour the crème brûlée mixture into each hollow chocolate egg, filling them almost to the top. Place the eggs upright in a deep baking dish or muffin tin lined with parchment or towels for stability.

2. **Create a Water Bath:**

Pour hot water into the baking dish until it reaches halfway up the sides of the eggs. This ensures gentle, even baking and prevents the custard from curdling.

3. **Bake:**

Preheat your oven to 300°F (150°C). Bake the custard-filled eggs for 35–40 minutes, or until the centers are just set—they should jiggle slightly when moved.

4. **Cool and Chill:**

Carefully remove the eggs from the water bath and allow them to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.

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### **Step 4: Brûlée the Topping**

1. **Add Sugar:**

Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each crème brûlée.

2. **Torch:**

Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns golden brown. Let it cool for a minute or two to harden into a crackly shell.

*Tip:* Be very gentle with the torch around the chocolate edge—you don’t want to melt the egg itself.

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### **Optional: Seal the Egg**

If you saved the chocolate tops, you can gently reattach them using a bit of melted chocolate as “glue.” Or serve them open-faced like a luxurious dessert cup.

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### **Serving Suggestions**

* Serve these eggs in egg cups or espresso cups to stabilize them.

* Garnish with a few flakes of sea salt or a dusting of edible gold leaf for elegance.

* Pair with espresso or a glass of dessert wine for a truly decadent end to a meal.

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### **Storage**

Chocolate Covered Crème Brûlée Eggs can be made a day ahead and stored in the refrigerator. Do not brûlée the sugar until just before serving to keep the topping crisp.

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### **Conclusion**

This recipe brings together the best of both dessert worlds—the creamy indulgence of crème brûlée and the rich shell of a chocolate egg. Though it takes a bit of finesse and patience, the final result is an unforgettable, gourmet-worthy dessert that dazzles both visually and on the palate.

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