CHICOPEE, Mass. (Mass Appeal) – It’s sweet and savory, and made with chocolate! Kathleen Delaney, owner of Great Grapes Catering showed us how to make mint chocolate espresso pork and shared her recipe for a dark chocolate creme brulee!
Dark Chocolate Crème Brûlée
Yield: Serves 8
- 2 cups whipping cream
- 2 cups half and half
- 8 ounces semisweet chocolate, finely chopped
- 8 large egg yolks
- 1/3 cup plus 8 tablespoons sugar
- Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low.
- Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend.
- Gradually whisk in hot chocolate mixture. Strain.Divide custard among eight 3/4-cup custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes.
- Remove from water; chill 2 hours. Cover and refrigerate overnight.
- Use torch or Preheat broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes.
- Refrigerate until custards are set, 1 to 2 hours.
Mint Chocolate Espresso Pork Tenderloin
- 2 cups crushed Thin Mints
- ½ cup fine ground espresso
- ½ cup of fresh mint coarsely chopped
- 1 teaspoon finely grated lemon peel
- 1 teaspoon unsweetened cocoa powder
- ½ cup of grainy Dijon mustard
- 3 pork tenderloins
- 2 cloves minced garlic
- Sea salt
- Fresh ground pepper
- Season pork with salt and pepper, grill or sear pork tenderloins on all sides, baste with Dijon mustard and minced garlic.
- Combine all dry ingredients and mint, lemon and cookies, roll in dry/cookie mixture.
- Transfer to baking dish bake at 375 to 150.
- Thinly slice pork and serve on sliced pears, garnish with fresh raspberries.