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Chocolate Chocolate Creme Brulee Recipe

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4.8 from 84 reviews

Indulge in a rich and creamy Chocolate Crème Brûlée, a classic French dessert elevated with smooth dark chocolate in the custard base. This elegant treat features a luscious chocolate custard topped with a crisp caramelized sugar crust, combining velvety texture with delightful crunch. Perfect for special occasions or as a decadent finale to any meal.

Ingredients

Scale

Custard Base

  • 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

Topping

  • 2–3 tbsp granulated/castor sugar

Instructions

  1. Preheat Oven: Preheat your oven to 300℉ (150℃) to create the perfect environment for baking the custards evenly.
  2. Prepare Egg Mixture: In a medium bowl, whisk together the egg yolks, 1/4 cup sugar, and vanilla paste or extract until the mixture is smooth and combined. Set aside.
  3. Heat Cream and Melt Chocolate: Pour the heavy cream into a pan and heat over low heat, stirring constantly to prevent scorching. Heat until the cream begins to simmer but do not let it boil. Remove from heat and immediately stir in the dark chocolate until fully melted and incorporated.
  4. Combine Mixtures Safely: Gradually drizzle the warm chocolate cream mixture into the egg yolk mixture while whisking continuously to prevent the eggs from curdling and ensure a smooth custard.
  5. Strain Mixture: Pass the combined custard through a fine-mesh sieve into a large measuring cup with a pouring lip to remove any lumps or foam for a silky texture.
  6. Prepare Ramekins and Water Bath: Divide the custard evenly among five 3-inch (7.5 cm) ramekins placed on a baking pan. Skim off any foam on the surface and pop air bubbles. Carefully pour boiling water into the baking pan around the ramekins, ensuring no water splashes into the custards, to create a water bath that bakes the custards gently.
  7. Bake Custards: Bake for 30-35 minutes until the custard is set but still slightly wobbly in the center. Baking time can vary depending on the depth of your ramekins. Then, remove the ramekins from the water bath.
  8. Cool and Chill: Allow the custards to cool completely at room temperature before refrigerating for at least 2 hours, or up to 3 days, to set and develop flavor.
  9. Caramelize Sugar Topping: Before serving, sprinkle 1 1/2 to 2 teaspoons of sugar evenly over each custard. Tap the ramekin sides gently to distribute the sugar. Use a kitchen blow torch to caramelize the sugar in a circular motion until a deep amber crust forms. Alternatively, place under a broiler briefly, watching carefully to avoid burning.

Notes

  • Use good quality dark chocolate (at least 60% cocoa) for the best flavor and creaminess.
  • Ensure the cream is hot but not boiling before adding to egg yolks to avoid scrambling.
  • Straining the custard removes any cooked egg bits for a smoother texture.
  • Water bath baking ensures gentle, even cooking to prevent cracking or curdling.
  • The custards can be prepared a day ahead and stored covered in the refrigerator for convenience.
  • For caramelizing without a torch, use your oven broiler but watch closely to prevent burning.

Keywords: Chocolate Crème Brûlée, chocolate custard, French dessert, caramelized sugar, classic dessert, rich custard

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