Name: Chocolate Chocolate Creme Brulee Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 3 h 50 min
Cuisine: French
Ingredients: 4 egg yolks; 1/4 cup granulated/castor sugar; 1 tsp vanilla paste or vanilla extract; 1 2/3 cups heavy whipping cream; 2.5 oz dark chocolate; 2-3 tbsp granulated/castor sugar

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Introduction

Chocolate Crème Brûlée is a luscious twist on the classic French dessert, featuring a rich chocolate custard beneath a crisp caramelized sugar crust. This elegant treat is perfect for special occasions or whenever you’re craving a decadent, creamy delight.

The image shows a white ceramic ramekin filled with a layered dessert that has a dark brown, glossy caramelized top layer with a shiny, cracked texture, resembling burnt sugar. Below this hard caramel coating is a smooth, creamy chocolate layer that looks soft and velvety, with a rich medium brown color. A metal spoon lifts a portion of the dessert, showing the contrast between the thick, hard caramel top and the silky chocolate cream underneath. In the blurred background, similar white ramekins hold the same dessert on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 egg yolks
1/4 cup granulated sugar

1 tsp vanilla paste or extract
1 2/3 cups heavy whipping cream

2.5 oz dark chocolate
2 to 3 tbsp granulated sugar (for caramelizing)

Instructions

Step 1: Preheat your oven to 300℉ (150℃).
Step 2: In a medium bowl, whisk together the egg yolks, 1/4 cup sugar, and vanilla paste until combined. Set aside.
Step 3: In a saucepan, heat the heavy cream over low heat, stirring constantly until it just begins to simmer. Do not let it boil. Remove from heat, add the dark chocolate, and stir until fully melted and incorporated.

Step 4: Slowly drizzle the hot cream mixture into the yolk mixture while whisking constantly to prevent curdling.
Step 5: Strain the combined custard through a fine-mesh sieve into a large measuring cup with a pouring lip.
Step 6: Pour the custard evenly into five 3-inch (7.5 cm) diameter ramekins placed on a baking pan. Remove any foam and bubbles on the surface. Carefully pour boiling water into the baking pan to come halfway up the sides of the ramekins, avoiding water splashing inside them.

Step 7: Bake for 30 to 35 minutes, or until the custards are set but still slightly wobbly in the center. The baking time may vary depending on the depth of your ramekins. Remove ramekins from the water bath.
Step 8: Let the custards cool completely at room temperature, then refrigerate for at least 2 hours or up to 3 days.
Step 9: When ready to serve, sprinkle 1 1/2 to 2 teaspoons of granulated sugar evenly on top of each custard. Tap the ramekin’s sides to spread the sugar flat. Use a kitchen blow torch to caramelize the sugar by moving it in a circular pattern until it forms a deep amber crust. Alternatively, place ramekins under a broiler to achieve the caramelized surface.

Tips & Variations

Use high-quality dark chocolate with at least 60% cocoa for a rich and balanced flavor.
For a different twist, try adding a pinch of chili powder or cinnamon to the custard mixture before baking.
If you don’t have a blow torch, broiling works well—just watch carefully to prevent burning the sugar.

Storage

Store the prepared crème brûlée in the refrigerator, covered with plastic wrap or an airtight lid, for up to 3 days. It’s best to caramelize the sugar just before serving to maintain the crisp top. You can reheat the custard slightly in a warm water bath if desired, but avoid overheating to keep the silky texture.

How to Serve

A white ceramic ramekin filled with a rich, dark brown dessert that has a shiny, cracked caramelized sugar layer on top. Underneath this brittle top layer, there is a smooth, creamy chocolate custard that looks thick and glossy. A metal spoon lifts a scoop, showing the contrast between the crisp, glassy caramel shards and the soft, velvety chocolate custard below. The ramekin sits on a white marbled surface with a striped cloth underneath, and in the background, there are blurred similar white ramekins filled with the same dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chocolate crème brûlée ahead of time?

Yes, you can prepare the custard and refrigerate it for up to 3 days before caramelizing the sugar and serving. This makes it a convenient make-ahead dessert.

What if I don’t have a kitchen torch?

You can use your oven’s broiler to caramelize the sugar. Place the ramekins on a baking sheet and broil on high, watching closely, until the sugar melts and turns golden brown.