Chocolate Creme Brulee Recipe

Introduction

Chocolate Crème Brûlée is a luxurious twist on the classic French dessert, combining rich chocolate custard with the iconic crispy caramelized sugar topping. This elegant treat is perfect for special occasions or whenever you want to impress with a decadent dessert.

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

Instructions

1. Step 1: Preheat the 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, scraping the sides and bottom of the bowl occasionally.
3. Step 3: Add the sifted cocoa powder to the egg mixture and whisk again until fully combined.
4. Step 4: Place the chopped chocolate in a medium bowl.
5. Step 5: Heat the heavy cream in a saucepan over medium heat until it is hot and just beginning 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. Stir until the chocolate is completely melted and the mixture is smooth and shiny, then stir in the vanilla extract.
7. Step 7: With the mixer on low speed, slowly pour the chocolate mixture into the egg mixture, mixing gradually to prevent cooking the eggs.
8. Step 8: Use a spoon to remove and discard any foam that has formed on top of the custard mixture.
9. Step 9: Pour the custard evenly into the ramekins placed in the roasting pan.
10. Step 10: Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
11. Step 11: Bake for 45 to 50 minutes until the custard is set but still slightly jiggly in the center.
12. Step 12: Remove the roasting pan from the oven and allow the custards to cool before transferring the ramekins to the refrigerator.
13. Step 13: Cover the ramekins with plastic wrap and chill for at least 2 hours or up to 3 days.
14. Step 14: Before serving, let the custards sit at room temperature for 30 minutes. Sprinkle about one tablespoon of fine sugar evenly over each custard.
15. Step 15: Use a kitchen torch to gently melt and caramelize the sugar until crispy. Alternatively, place under a broiler and watch carefully to avoid burning.
16. Step 16: Let the caramelized sugar harden for about 10 minutes before serving.

Tips & Variations

• For an extra smooth custard, strain the custard mixture before pouring it into the ramekins.
• Use high-quality semi-sweet chocolate for the best flavor.
• You can substitute vanilla extract with a splash of espresso for a mocha twist.
• If you do not have a kitchen torch, broiling the sugar on low heat works well—just watch closely to avoid burning.

Storage

Store the uncaramelized crème brûlée covered in the refrigerator for up to three days. Once the sugar topping is caramelized, it’s best to serve immediately for the crispest texture. If needed, you can reheat gently in a warm oven to warm the custard without melting the caramelized sugar.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chocolate Crème Brûlée ahead of time?

Yes, you can prepare and bake the custard ahead, refrigerate for up to three days, and caramelize the sugar just before serving for the best texture.

What if I don’t have a kitchen torch?

Simply place the sugared custards under your oven’s broiler on low heat, watching closely until the sugar melts and browns. Be careful not to burn the sugar.

Chocolate Creme Brulee Recipe

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★★★★★

4.6 from 134 reviews

• Author: Matteo
• Total Time: 1 hour 5 minutes plus chilling time
• Yield: 6 servings 1x

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Description

This decadent Chocolate Crème Brûlée recipe combines the classic creamy custard with rich chocolate for a luxurious dessert. With a smooth, velvety texture topped with a crispy caramelized sugar crust, it’s the perfect elegant treat to impress at any dinner party or special occasion.

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Ingredients

Scale 1x2x3x

Custard

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

Topping

• 1/3 cup fine sugar

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Instructions

1. Preheat oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards.
2. Prepare ramekins: Place six 7 to 8-ounce ramekins into a large roasting pan for baking in a water bath.
3. Whisk egg yolks and sugar: In a large bowl, add the egg yolks, 1/2 cup granulated sugar, and salt. Whisk well until the mixture is fully combined, scrapping the sides and bottom frequently to incorporate all ingredients.
4. Add cocoa powder: Sift in the cocoa powder and whisk thoroughly until no lumps remain and mixture is smooth. Set aside.
5. Heat cream: Pour the heavy cream into a medium saucepan and heat over medium heat until it is hot and just beginning to simmer. Avoid boiling. Remove from heat immediately.
6. Melt chocolate: Place chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to soften. Stir gently with a spatula until the chocolate is fully melted and glossy. Stir in vanilla extract.
7. Combine chocolate mixture with eggs: With the mixer on low speed, slowly add the warm chocolate and cream mixture into the egg yolk mixture in small increments to temper the eggs, preventing cooking or curdling. Mix until smooth and fully incorporated.
8. Remove foam: Use a spoon to carefully scoop off any foam that has formed on top of the custard mixture to ensure a silky texture.
9. Fill ramekins: Pour the custard mixture evenly into the prepared ramekins.
10. Add water bath: Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a bain-marie for gentle even cooking.
11. Bake custard: Bake in the preheated oven for 45 to 50 minutes until the custards appear set but still gently jiggle in the center when nudged.
12. Cool and chill: Remove the roasting pan from the oven and allow the custards to cool in the water bath for a few minutes. Then transfer ramekins to the refrigerator, cover with plastic wrap, and chill for at least 2 hours or up to 3 days.
13. Caramelize sugar topping: When ready to serve, let the custards sit at room temperature for 30 minutes. Sprinkle 1 tablespoon of fine sugar evenly over each ramekin.
14. Create sugar crust: Using a kitchen torch, gently melt and caramelize the sugar until it forms a crispy, golden-brown crust. If you do not have a torch, place under a broiler briefly to achieve this, watching carefully to avoid burning.
15. Serve: Allow the crème brûlée to rest for 10 minutes after caramelizing the sugar before serving to let the topping harden perfectly.

Notes

• Be sure to temper the egg yolks gently by slowly adding the warm chocolate cream mixture to prevent scrambling.
• Use room temperature egg yolks for best mixing results and to avoid curdling.
• Do not boil the cream to maintain a silky smooth texture.
• The water bath ensures even baking and prevents the custard from cracking or drying out.
• The crème brûlée can be prepared up to 3 days in advance and refrigerated before caramelizing the sugar.
• A kitchen torch provides the most control over caramelizing the sugar, but the broiler can be a backup option.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

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