Dessert | February 6, 2020

Chocolate Creme Brûlée

Cold, smooth, creamy, rich chocolate custard, topped with a crunchy caramelized crust.  It doesn’t get much better than chocolate creme brûlée. This gourmet recipe is made with only a few ingredients, with step by step instructions to ensure yours turns out better than those from a restaurant.

Chocolate creme brûlée in white tart dishes.

What Is Chocolate Creme Brulee?

Crème brûlée, meaning “burnt cream,” is a custard that is topped with caramelized sugar. The French recipe dates back to the early 1700s, but made a comeback in the 1980s.  This classic dessert is given an indulgent twist with the addition of chocolate.

Creme Brûlée is my FAVORITE favorite favorite dessert.  But I understand that there are some out there that really prefer a chocolate dessert.  I have the perfect solution – chocolate creme brûlée.  My husband and I first discovered this combo at a local restaurant – and honestly  – I was unimpressed.  It tasted like jello pudding with a sugar crust.  I new I could do better.  So I pulled out my vanilla creme brûlée recipe and made a few adjustments and this rich chocolate piece of heaven was born.

Chocolate creme brulee in white tart dishes, shot from the side.

What Do I Need To Make Chocolate Creme Brulee?

The ingredient list is short.  You’ll need:

  • heavy whipping cream
  • cocoa powder
  • semisweet chocolate
  • eggs
  • sugar

Ingredients for recipe.

Tell Me How To Make It!

Making creme brûlée is not hard, but it does require a chill – so make this up ahead of time.

  1. In a large saucepan combine cream, cocoa, and chocolate.
  2. Heat over medium-high heat.  Stirring constantly to combine all ingredients, bring just to a boil.  Set aside to cool.
  3. Meanwhile, separate your egg yolks and whites.  Discard egg whites, or save them for a frittata.
  4. Combine egg yolks and sugar in a large mixing bowl.
  5. Using the whisk attachment on your stand mixer, mix until pale yellow.
  6. Slowly add in the chocolate cream mixture 1/2 cup at a time until well combined.
    How to make chocolate creme brûlée.
  7. Divid batter between ramekins.
  8. Place in shallow baking dish and add water to pan.  Fill to about half way up the ramekins. Bake at 325 degrees for 40-45 minutes. Centers will be jiggly.  Let cool completely.  Transfer to fridge and chill 4+ hours.
  9. Before serving sprinkle sugar on top of chocolate custard.
  10. Using a culinary torch, melt sugar using circular motions. Serve immediately.
    How to make and caramelize the sugar.

Pro Tip: Do not add entire chocolate cream mixture at once, the hot cream can cook the eggs making for a gritty texture.

What Should I Make My creme brûlée In?

There are a few options for serving dishes:

all work great for making this delightful dessert.

tart dishes on a baking tray.

CARAMELIZING THE TOPPING

Now get out your weapon.  This torch sure makes it easy to make this dessert.  Using a culinary torch in a smooth circular motion will create the perfect caramelized crust on your custard.  You can also set your oven to broil, and place custards on the rack closest to the heat for about 5 minutes.  Either way, you are going to want to let the sugar cool before digging in.  Trust me – if you don’t – you’ll have a burned tongue!

CARAMELIZING TIP #1: IF YOU DON’T HAVE A CULINARY TORCH – USE YOUR OVEN BROILER TO MELT AND CARAMELIZE YOUR SUGAR.

CARAMELIZING TIP #2: FINDING BUTANE FOR YOUR CULINARY TORCH CAN BE TRICKY.  MOST HOME IMPROVEMENT STORES HAVE IT ON THE SHELF.  SO SKIP LOOKING FOR IT ALL OVER TOWN AND HEAD TO THE HARDWARE STORE.

Chocolate creme brûlée arranged on a baking tray on white tart dishes.

WHAT IS THE BEST SUGAR TO USE FOR CARAMELIZING?

Ultra fine sugar is best for Creme brûlée because it melts easily.  The last thing you want is a crust that is half melted and half sugar.  Ultra fine sugar is sometimes hard to fine, so you can make your own by giving regular granulated sugar a whirl in your blender or food processor. Ultra fine sugar is NOT the same thing as powdered sugar.  Powdered sugar WILL NOT work for creme brulee.

ULTRA FINE SUGAR TIP #1: USE A BLENDER OR FOOD PROCESSOR TO MAKE YOUR OWN FINE SUGAR OUT OF REGULAR GRANULATED SUGAR.  A FEW WHIRLS IS ALL IT TAKES TO CREATE THAT FINE CONSISTENCY.

Chocolate creme brûlée in white tart dishes.

CAN I MAKE IT AHEAD?

The custard portion of this chocolate Creme brûlée can be made ahead.  The custard will keep for about 5 days in the fridge, but you’ll want to do the carmelized sugar step just before serving.  That warm crust is really the crowning jewel of this dessert.

Overhead shot of chocolate creme brûlée in white tart dishes.

Did You Make This Recipe?

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5 from 1 vote
Chocolate creme brûlée in white tart dishes.
Chocolate Creme Brûlée
Prep Time
20 mins
Cook Time
45 mins
Chill Time
3 hrs
Total Time
4 hrs 5 mins
 

Cold, smooth, creamy, rich chocolate custard, topped with a crunchy caramelized crust.  It doesn't get much better than chocolate creme brûlée. This gourmet recipe is made with only a few ingredients, with step by step instructions to ensure yours turns out better than those from a restaurant.

Course: Dessert
Cuisine: French
Keyword: chocolate creme brulee, chocolate dessert, creme brulee
Servings: 8 servings
Calories: 728 kcal
Author: Kadee
Ingredients
  • 4 cups heavy whipping cream
  • 6 ounces semi sweet chocolate chopped
  • 4 tbsp cocoa powder
  • 6 egg yolks
  • 1 cup sugar
  • 1/2 cup sugar for topping
  • berries and chocolate shavings for garnish
Instructions
  1. In a large saucepan combine cream, cocoa, and chocolate.
  2. Heat over medium-high heat.  Stirring constantly to combine all ingredients, bring just to a boil.  Set aside to cool.
  3. Meanwhile, separate your egg yolks and whites.  Discard egg whites, or save them for a frittata.
  4. Combine egg yolks and sugar in a large mixing bowl.
  5. Using the whisk attachment on your stand mixer, mix until pale yellow.
  6. Slowly add in the chocolate cream mixture 1/2 cup at a time until well combined.
  7. Divid batter between ramekins.
  8. Place in shallow baking dish and add water to pan.  Fill to about half way up the ramekins. Bake at 325 degrees for 40-45 minutes. Centers will be jiggly.  Let cool completely.  Transfer to fridge and chill 4+ hours.
  9. Before serving sprinkle sugar on top of chocolate custard.
  10. Using a culinary torch, melt sugar using circular motions. Serve immediately.
Recipe Notes

Pro Tip: Do not add entire chocolate cream mixture at once, the hot cream can cook the eggs making for a gritty texture.

CARAMELIZING TIP #1: IF YOU DON’T HAVE A CULINARY TORCH – USE YOUR OVEN BROILER TO MELT AND CARAMELIZE YOUR SUGAR.

CARAMELIZING TIP #2: FINDING BUTANE FOR YOUR CULINARY TORCH CAN BE TRICKY.  MOST HOME IMPROVEMENT STORES HAVE IT ON THE SHELF.  SO SKIP LOOKING FOR IT ALL OVER TOWN AND HEAD TO THE HARDWARE STORE.

ULTRA FINE SUGAR TIP #1: USE A BLENDER OR FOOD PROCESSOR TO MAKE YOUR OWN FINE SUGAR OUT OF REGULAR GRANULATED SUGAR.  A FEW WHIRLS IS ALL IT TAKES TO CREATE THAT FINE CONSISTENCY.

Nutrition Facts
Chocolate Creme Brûlée
Amount Per Serving (1 c)
Calories 728 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 34g213%
Cholesterol 311mg104%
Sodium 55mg2%
Potassium 263mg8%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 45g50%
Protein 6g12%
Vitamin A 1955IU39%
Vitamin C 1mg1%
Calcium 111mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

50 thoughts on “Chocolate Creme Brûlée

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  1. I’ve been wanting to make creme brulee, it’s one thing I’ve never made. My favorite recipe is always the one I’m currently making, so this is it!

  2. My favorite recipe so far is actually the cucumber limeaid, even though this is absolutely not the proper season for it. It’s just so very refreshing, and keeps you wanting to drink water through out the day!

  3. My favorite recipe is the Easiest Pumpkin Muffins! I can’t wait to try this recipe though! It looks like it will become a favorite for sure!

  4. Well now that I have stumbled upon this recipe, I’d have to say this is my new favorite! I absolutely cannot wait to try it! Thanks for sharing!

  5. Creme Bruelee has been my favorite dessert since I was a child, but I’ve never made it; I’m afraid I’d eat it all in one sitting.

    I’m crazy about soup and other one pot meals, but lately things I’ve made just haven’t hit the spot So, I always go back to my favorite healthy and yummy sou: Tuscan Vegetable Soup.

  6. the barbecue chicken pizza on the grille was AMAZING! I loved being able to put my favorite sauce and veggies on it and have the dough be thoroughly cooked all around!!! Thanks so much!!!

  7. It looks like it might be some work but I’ve been wanting to try and make Cream Puffs especially after I saw the kids from Master Chef Junior make them. I saw the recipe for the Caramel Vanilla ones so I want to give that a go. Wish me luck!! Great giveaway!

  8. the turkey brine! it was my first time making it but it turned out oh so delicious!! I’m going to attempt the creme brulee next!