Hot Cocoa Crème Brûlée with Marshmallow Topping

A decadent dessert blending the rich flavors of hot cocoa and brûlée, topped with perfectly toasted marshmallows.

Cook time: 100 minutes

Servings: 4

Ingredients

• 2 cups heavy cream
• 0.5 cup semi-sweet chocolate chips
• 5 egg yolks
• 0.25 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp granulated sugar
• 0 mini marshmallows for topping

Instructions

1. Preheat oven to 325°F (160°C). In a saucepan, combine heavy cream and chocolate chips over medium heat. Stir until the chocolate is fully melted and the mixture is smooth.
2. In a separate bowl, whisk together egg yolks, sugar, and vanilla extract until well combined.
3. Slowly pour the chocolate mixture into the egg mixture, whisking constantly to prevent curdling.
4. Pour the mixture into ramekins and place them in a baking dish. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
5. Bake for 35-40 minutes, until the edges are set but the center still jiggles slightly. Remove from oven, let cool, and refrigerate for at least 2 hours or until chilled.
6. Just before serving, sprinkle granulated sugar evenly over the top and use a kitchen torch to caramelize it, forming a crispy top.
7. Add a dollop of mini marshmallows on top of each crème brûlée and lightly torch until golden. Serve immediately.