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.
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.
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
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.
- In a large saucepan combine cream, cocoa, and chocolate.
- Heat over medium-high heat. Stirring constantly to combine all ingredients, bring just to a boil. Set aside to cool.
- Meanwhile, separate your egg yolks and whites. Discard egg whites, or save them for a frittata.
- Combine egg yolks and sugar in a large mixing bowl.
- Using the whisk attachment on your stand mixer, mix until pale yellow.
- Slowly add in the chocolate cream mixture 1/2 cup at a time until well combined.
- Divid batter between ramekins.
- 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.
- Before serving sprinkle sugar on top of chocolate custard.
- Using a culinary torch, melt sugar using circular motions. Serve immediately.
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.
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.
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.
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.
Did You Make This Recipe?
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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.
- 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
-
In a large saucepan combine cream, cocoa, and chocolate.
-
Heat over medium-high heat. Stirring constantly to combine all ingredients, bring just to a boil. Set aside to cool.
-
Meanwhile, separate your egg yolks and whites. Discard egg whites, or save them for a frittata.
-
Combine egg yolks and sugar in a large mixing bowl.
-
Using the whisk attachment on your stand mixer, mix until pale yellow.
-
Slowly add in the chocolate cream mixture 1/2 cup at a time until well combined.
-
Divid batter between ramekins.
-
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.
-
Before serving sprinkle sugar on top of chocolate custard.
-
Using a culinary torch, melt sugar using circular motions. Serve immediately.
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.
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My favorite is the original Creme Brûlée, but I would love to try the chocolate as well!?
My current favorite recipe is a pot pie recipe where I use oh so’s buttermilk biscuits! SO GOOD!!
This recipe looks so yummy!
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!
This looks DELISH!
I love the Boston cream cup cakes!
My new favorite recipe, chocolate version!!! Mmmmmm
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!
Hmm favorite recipe? So hard to choose! Probably my great grandma’s icebox rolls, served with some chicken stew ;)
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!
I’ve had Oh So’s Honey Lime Chicken Enchiladas on repeat for a good long while. Never get sick of them!
Looks so delicious.
My favorite is y’alls Green Chili Cheese bread! So delish!!! This chocolate brûlée seems like one of a kind!
Tortilla soup!
I love creme brulee! Looks delicious!!
I’d love to try this!
This recipe is my favorite, it looks AMAZING!
My favorite is the tortellini soup!
Asparagus avocado salad, so so good.
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!
Chocolate creme brûlée is my favorite dessert. Godiva chocolate is even better.
This recipe looks so yummy and indulgent. I am afraid to ask what the calories are per serving though!
What an awesome recipe you have here. I am a sucker for chocolate so this fits the bill.
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.
My favorite is the chocolate zuchinni bread! I like the raspberries on top of the chocolate creme brulee.
LOVE this recipe!
The Baked Apple Salad.
❥❥this time of year I love Russian tea cake cookies!
ⒿⓄⓎ To the world!
This looks so yummy!
Mmmmm delicious!
Chocolate creme brûlée
Baked 3 cheese Penne Pasta looks amazing ..
i love the healthy choclate muffins.
I love cream brulee. And, this is double yum because it’s chocolate!
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!!!
so tricky to choose, but I absolutely love the creamy Tuscan chicken!!! It is to die for!
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!
Chocolate creme brûlée! So excited to try this!! Looks amazing.
Thanks for sharing such delectable desserts!
Strawberry Coconut Cake
the turkey brine! it was my first time making it but it turned out oh so delicious!!
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!
I too live creme brûlée especially that flavored with florals.
Strawberry coconut cake
The recipe for the 100% whole wheat bread looks great!
This one is now my favorite!
This is most definitely my favorite recipe! I’m drooling over here!
Crazy Cake…but the chocolate creme brulee looks great too.
I love creme brûlée! Going to have to try your recipe!
love your take on this delicious classic!