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.
Ingredients
Scale
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
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards.
- Prepare ramekins: Place six 7 to 8-ounce ramekins into a large roasting pan for baking in a water bath.
- 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.
- Add cocoa powder: Sift in the cocoa powder and whisk thoroughly until no lumps remain and mixture is smooth. Set aside.
- 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.
- 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.
- 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.
- 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.
- Fill ramekins: Pour the custard mixture evenly into the prepared ramekins.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
