Chocolate Creme Brulee Recipe

Introduction

Chocolate Crème Brûlée is a decadent twist on the classic French dessert, combining rich chocolate custard with a crisp caramelized sugar topping. It’s an elegant treat perfect for special occasions or whenever you want to impress your guests.

Ingredients

• 6 egg yolks (room temperature)
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder (sifted)
• 2 cups heavy cream
• 4 oz semi-sweet chocolate (chopped)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup fine sugar (for topping)

Instructions

1. Step 1: Preheat your oven to 325 degrees F. Place six 7 to 8-ounce ramekins into a roasting pan.
2. Step 2: In a large bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and salt until well combined. Scrape the sides and bottom of the bowl to ensure everything is mixed.
3. Step 3: Add the sifted cocoa powder to the egg mixture and whisk again until fully incorporated. Set aside.
4. Step 4: Place the chopped semi-sweet chocolate in a medium bowl.
5. Step 5: Heat the heavy cream in a saucepan over medium heat, stirring occasionally, until it is hot and just starting to simmer. Do not let it boil. Remove from heat.
6. Step 6: Pour the hot cream over the chopped chocolate and let it sit for 1 minute. Then stir with a spatula until the chocolate melts and the mixture is smooth and glossy. Stir in the vanilla extract.
7. Step 7: With a mixer on low speed, slowly add the chocolate-cream mixture to the egg yolk mixture, pouring gradually to avoid cooking the eggs. Mix gently until fully combined.
8. Step 8: Use a spoon to skim off any foam from the top of the custard mixture.
9. Step 9: Pour the custard evenly into the prepared ramekins.
10. Step 10: Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a water bath.
11. Step 11: Bake for 45 to 50 minutes. The custard should be set around the edges but still slightly jiggly in the center.
12. Step 12: Remove the ramekins from the water bath and allow them to cool to room temperature before covering with plastic wrap.
13. Step 13: Refrigerate the custards for at least 2 hours, or up to 3 days.
14. Step 14: When ready to serve, let the custards sit at room temperature for about 30 minutes. Sprinkle about one tablespoon of fine sugar evenly over each ramekin.
15. Step 15: Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, place the ramekins under a broiler and watch carefully to prevent burning.
16. Step 16: Let the caramelized sugar sit for 10 minutes before serving to allow it to harden.

Tips & Variations

• Use good quality semi-sweet chocolate for the best richness and flavor.
• If you don’t have a kitchen torch, broiling works well—just keep a close watch to avoid burning the sugar.
• For a deeper chocolate flavor, consider stirring in a teaspoon of espresso powder with the cocoa powder.
• To make individual portions ahead of time, prepare and refrigerate the custards up to the point before caramelizing the sugar.

Storage

Store any leftover chocolate crème brûlée covered in the refrigerator for up to 3 days. It’s best to caramelize the sugar topping right before serving for maximum crispiness. Reheat briefly under a broiler if needed, but avoid microwaving as it can change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

This recipe specifically uses egg yolks to create a rich, creamy custard texture. Using whole eggs will result in a firmer and less silky dessert.

How do I know when the crème brûlée is done baking?

It’s ready when the custard is set around the edges but still has a slight jiggle in the center. It will continue to firm up as it cools.

Chocolate Creme Brulee Recipe

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4.5 from 109 reviews

This decadent Chocolate Crème Brûlée combines the classic creamy custard with rich semi-sweet chocolate for a luscious dessert. Perfectly baked to achieve a silky texture with a slight jiggle, it is topped with a crispy caramelized sugar crust for an irresistible finish.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard Base

• 6 egg yolks (room temperature)
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup cocoa powder (sifted)
• 4 oz semi-sweet chocolate (chopped)
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Topping

• 1/3 cup fine sugar (for caramelizing)

Instructions

1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the custards.
2. Prepare Ramekins: Place six 7 to 8-ounce ramekins into a roasting pan, ensuring they fit comfortably.
3. Whisk Egg Yolks and Sugar: In a large bowl, add the 6 egg yolks, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Whisk thoroughly until the mixture becomes well combined, pausing to scrape the sides and bottom of the bowl to incorporate all ingredients evenly.
4. Add Cocoa Powder: Sift in the 1/4 cup cocoa powder and whisk again, making sure the mixture is smooth and fully combined with no lumps. Set this mixture aside temporarily.
5. Heat Heavy Cream: In a medium saucepan, pour 2 cups of heavy cream and stir as you heat it over medium heat until it’s hot and lightly simmering—do not let it boil. Once hot, remove from heat.
6. Melt Chocolate with Cream: Place the chopped 4 oz semi-sweet chocolate into a medium bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Then stir gently with a spatula until the mixture is smooth, shiny, and fully combined. Stir in 1 teaspoon vanilla extract.
7. Combine Chocolate Cream with Eggs: With a mixer set to low speed, gradually add the chocolate and cream mixture to the egg yolk mixture. Add the cream slowly and steadily to prevent cooking the eggs, mixing continuously. This ensures a smooth custard base.
8. Remove Foam: Using a spoon, gently skim and discard any foam that may have formed on the surface of the custard mixture for a smooth texture.
9. Pour Custard into Ramekins: Carefully pour the custard mixture into each prepared ramekin, filling them evenly.
10. Add Water Bath: Pour hot water into the roasting pan around the ramekins until it reaches halfway up their sides. This water bath will ensure gentle, even cooking.
11. Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the custards are mostly set but still have a slight jiggle in the center when gently shaken.
12. Cool and Refrigerate: Remove the roasting pan from the oven, allow the custards to cool in the water bath briefly, then cover each ramekin with plastic wrap and refrigerate for a minimum of 2 hours and up to 3 days to set fully.
13. Caramelize Sugar Topping: When ready to serve, remove the ramekins from the refrigerator and allow them to sit for 30 minutes. Evenly sprinkle about one tablespoon of fine sugar over each custard. Use a kitchen torch to melt and caramelize the sugar, creating a crisp, browned crust. If you don’t have a torch, you can carefully use the broiler setting in your oven, watching closely to prevent burning.
14. Serve: Allow the crème brûlée to rest for 10 minutes after caramelizing before serving to let the sugar crust harden and the custard reach the ideal texture.

Notes

• Be careful not to boil the cream to avoid curdling and preserve a smooth texture.
• Adding the hot chocolate cream mixture slowly to the eggs prevents them from scrambling.
• If using the broiler to caramelize the sugar, stay attentive as sugar can burn quickly.
• For best results, serve within three days of preparation.
• Room temperature egg yolks help in achieving a smooth custard.

Keywords: Chocolate Crème Brûlée, chocolate custard dessert, French dessert, baked custard, caramelized sugar topping