Chocolate Creme Brulee

Why You’ll Love This Recipe

Chocolate Creme Brulee is a decadent and elevated dessert that combines the classic richness of creme brulee with the deep, satisfying flavor of chocolate. The custard base is silky and smooth, made with dark chocolate and heavy cream, creating a deeply indulgent treat. The crispy, caramelized sugar topping adds the perfect amount of crunch to every bite. It’s a perfect dessert for dinner parties, special occasions, or when you simply want to treat yourself to something extraordinary. Despite its fancy reputation, it’s surprisingly easy to make!

Ingredients

For the custard:

• 2 cups heavy cream

• 4 oz dark chocolate (70% cocoa), chopped

• 5 large egg yolks

• ½ cup granulated sugar

• 1 tsp vanilla extract

• A pinch of salt

For the topping:

• ¼ cup granulated sugar (for caramelizing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:
   Preheat your oven to 325°F (163°C). Set four ramekins (6-ounce size) on a baking dish with high sides.

2. Make the chocolate custard:
   In a saucepan, heat the heavy cream over medium heat until it begins to steam but not boil. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
   In a medium bowl, whisk together the egg yolks, sugar, vanilla extract, and a pinch of salt until the mixture is smooth and slightly pale.
   Slowly pour the warm chocolate cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from curdling.

3. Prepare the custard for baking:
   Once combined, strain the custard through a fine mesh sieve to remove any bits of cooked egg or chocolate. This will ensure a smooth, silky texture.
   Pour the custard into the ramekins, filling them almost to the top. Place the baking dish in the oven and add hot water to the dish, ensuring the water comes halfway up the sides of the ramekins (this is known as a water bath).

4. Bake the custards:
   Bake the custards for 40-45 minutes, or until the edges are set but the center is still slightly jiggly. A knife inserted into the center should come out clean.
   Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate the custards for at least 2 hours, or overnight.

5. Caramelize the sugar topping:
   Once the custards are chilled, sprinkle a thin, even layer of granulated sugar on top of each one.
   Using a kitchen torch, carefully caramelize the sugar by moving the flame over the sugar until it melts and turns golden brown. If you don’t have a kitchen torch, you can place the ramekins under the broiler for 1-2 minutes, watching closely to prevent burning.

6. Serve:
   Allow the sugar to cool and harden before serving. The crisp, glassy sugar topping contrasts beautifully with the creamy chocolate custard underneath. Serve immediately and enjoy!

Servings and Timing

• Servings: 4

• Preparation time: 20 minutes

• Cooking time: 45 minutes

• Chilling time: 2 hours (or overnight)

• Total time: 2 hours 45 minutes (or overnight)

Variations

• White Chocolate Creme Brulee: Swap the dark chocolate for white chocolate for a sweeter and lighter version of this dessert.

• Spiced Chocolate Creme Brulee: Add a pinch of cinnamon or chili powder to the chocolate custard for a warm, spiced flavor.

• Fruit Topping: After caramelizing the sugar, top the custard with fresh raspberries or sliced strawberries for a refreshing contrast to the richness of the chocolate.

Storage/Reheating

• Storage: Store the chocolate creme brulee in the refrigerator, covered with plastic wrap, for up to 3 days. It’s best enjoyed cold and with the caramelized sugar topping added just before serving.

• Reheating: Creme brulee is best served fresh. However, you can gently reheat the custard in the microwave for about 15-20 seconds (without the sugar topping), but be careful not to overheat it. The sugar topping should be caramelized just before serving for the best texture.

FAQs

1. Can I use milk instead of heavy cream?

For a lighter version, you can use whole milk, but the texture will be less creamy and rich. Heavy cream is ideal for achieving the signature smooth, velvety texture of creme brulee.

2. Can I use a different type of chocolate?

Yes, you can use milk chocolate or even white chocolate, depending on your preference. Keep in mind that the flavor of the dessert will change with the type of chocolate you use.

3. Do I need a kitchen torch to make creme brulee?

While a kitchen torch is the most common tool for caramelizing the sugar, you can also use your oven’s broiler. Just be sure to watch it closely to prevent burning.

4. How can I prevent the egg yolks from curdling?

The key to preventing curdling is to temper the egg yolks by slowly adding the warm chocolate cream mixture to the yolks while whisking constantly.

5. Can I make this dessert in advance?

Yes, creme brulee can be made ahead of time. Prepare the custard, chill it, and only caramelize the sugar topping right before serving.

6. Can I use a blender to mix the custard?

Yes, you can use a blender to mix the egg yolks, sugar, and vanilla. However, you’ll still need to carefully pour in the warm chocolate cream mixture to temper the eggs.

7. How do I know when the custard is done?

The custard should be set around the edges but still slightly jiggly in the center. It will continue to firm up as it cools.

8. Can I make individual servings in smaller ramekins?

Yes, you can make this recipe in smaller ramekins. Just be sure to adjust the baking time, checking them every 5 minutes after the first 30 minutes.

9. Can I freeze chocolate creme brulee?

While it’s not ideal to freeze the custard with the caramelized sugar topping, you can freeze the cooled custards before caramelizing the sugar. Just let them thaw in the fridge before adding the topping.

10. How can I make the caramelized sugar extra crispy?

To get an extra-crisp sugar topping, make sure to use a thin, even layer of sugar and torch it slowly, allowing the sugar to melt evenly before it turns golden brown.

Conclusion

Chocolate Creme Brulee is a decadent and luxurious dessert that will impress anyone lucky enough to taste it. The rich, creamy chocolate custard paired with the crunchy, caramelized sugar top makes every bite a perfect balance of textures and flavors. While it may seem intimidating, the process is simple, and the results are always spectacular. Perfect for special occasions or when you want to treat yourself to something truly indulgent, this dessert is sure to be a favorite!

Chocolate Creme Brulee

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ava
• Total Time: 2 hours 45 minutes (or overnight)
• Yield: 4servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Chocolate Creme Brulee is an indulgent twist on the classic French dessert, featuring a rich and creamy chocolate custard topped with a crisp, caramelized sugar crust. This decadent treat combines the deep flavors of dark chocolate and the signature crispy topping of creme brulee, creating a luxurious balance of textures and flavors. Perfect for any occasion, this dessert is sure to impress!

---

Ingredients

For the custard:

2 cups heavy cream

4 oz dark chocolate (70% cocoa), chopped

5 large egg yolks

½ cup granulated sugar

1 tsp vanilla extract

A pinch of salt

For the topping:

¼ cup granulated sugar (for caramelizing)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat the Oven:
  Preheat your oven to 325°F (163°C). Set four ramekins (6-ounce size) on a baking dish with high sides.

• Make the Chocolate Custard:
  In a saucepan, heat the heavy cream over medium heat until it begins to steam but not boil. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and smooth.

  In a medium bowl, whisk together the egg yolks, sugar, vanilla extract, and a pinch of salt until smooth and slightly pale.

  Slowly pour the warm chocolate cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent them from curdling.

• Prepare the Custard for Baking:
  Once combined, strain the custard through a fine mesh sieve to remove any bits of cooked egg or chocolate. This ensures a smooth, silky texture.

  Pour the custard into the ramekins, filling them almost to the top. Place the baking dish in the oven and add hot water to the dish, ensuring the water comes halfway up the sides of the ramekins (this is known as a water bath).

• Bake the Custards:
  Bake the custards for 40-45 minutes, or until the edges are set, and the center is slightly jiggly. A knife inserted into the center should come out clean.

  Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate the custards for at least 2 hours, or overnight for best results.

• Caramelize the Sugar Topping:
  Once the custards are chilled, sprinkle an even layer of granulated sugar on top of each one. Using a kitchen torch, carefully caramelize the sugar by moving the flame over the sugar until it melts and turns golden brown. Alternatively, place the ramekins under the broiler for 1-2 minutes, watching closely to prevent burning.

• Serve:
  Allow the sugar to cool and harden before serving. The crisp, glassy sugar topping contrasts beautifully with the creamy chocolate custard underneath. Serve immediately and enjoy!

Notes

• Storage: Store the chocolate creme brulee in the refrigerator, covered with plastic wrap, for up to 3 days.

• Freezing: While freezing is not recommended with the sugar topping, you can freeze the cooled custards (without the sugar topping) for up to 1 month. Let them thaw in the fridge before adding the toppin

• Prep Time: 15min
• Cook Time: 20min
• Category: Dessert
• Method: Baking
• Cuisine: French