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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/chocolate-creme-brulee-recipe/