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.

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.

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 ½ 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.

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:

• ramekins
• cocottes
• tart dishes
• mason jars

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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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.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: French

Prep Time: 20 minutes

Cook Time: 45 minutes

Chill Time: 3 hours

Total Time: 4 hours 5 minutes

Servings: 8 servings

Calories: 728kcal

Author: Kadee & Desarae

Ingredients

• ▢ 4 cups heavy whipping cream
• ▢ 6 ounces semi sweet chocolate chopped
• ▢ 4 Tablespoon cocoa powder
• ▢ 6 egg yolks
• ▢ 1 cup sugar
• ▢ ½ cup sugar for topping
• ▢ berries and chocolate shavings for garnish

Instructions

• 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 ½ 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.

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

Calories: 728kcal | Carbohydrates: 54g | Protein: 6g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 311mg | Sodium: 55mg | Potassium: 263mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1955IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg

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