Dark Chocolate Crème Brûlée & Mint Chocolate Espresso Pork Tenderloin

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


  1. Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low.
  2. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend.
  3. 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.
  4. Remove from water; chill 2 hours. Cover and refrigerate overnight.
  5. 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.
  6. 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


  1. Season pork with salt and pepper, grill or sear pork tenderloins on all sides, baste with Dijon mustard and minced garlic.
  2. Combine all dry ingredients and mint, lemon and cookies, roll in dry/cookie mixture.
  3. Transfer to baking dish bake at 375 to 150.
  4. Thinly slice pork and serve on sliced pears, garnish with fresh raspberries.

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