Chocolate Crème Brûlée dessert idea from Macphie

Method Makes 8 portions

  1. Line a round mould with clingfilm on the outside to create a base.
  2. Pour the Macphie Crème Brûlée into a saucepan and bring to the boil, stirring continuously. Add in 70% chocolate and melt while gently boiling for 2-3 minutes.
  3. Pour into the moulds. Let it cool slightly and place in the refrigerator for 3-4 hours to set.
  4. Place the Macphie Mississippi Chocolate Cake & Muffin Mix into a bowl fitted with a paddle, beat for 1 minute on slow speed, scrape down. Beat for 6 minutes on middle speed, add any inclusions and mix for a final minute on slow speed. Deposit as required and bake for 45-50 minutes at 180⁰C. Leave to cool then cut into small pieces. Alternatively use Macphie Chocolate Genoese Mix or Reduced Sugar Mississippi Muffin & Cake Mix.
  5. Once fully set use Macphie o.t.t® Belgian Chocolate dessert topping to decorate the plate.
  6. Turn out the chocolate Crème Brûlée from the mould onto the plate and decorate using pieces of cake/fruit etc.