Go Back
+ servings
Chocolate creme brûlée in white tart dishes.
Print Recipe
5 from 1 vote

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.
Prep Time20 minutes
Cook Time45 minutes
Chill Time3 hours
Total Time4 hours 5 minutes
Course: Dessert
Cuisine: French
Servings: 8 servings
Calories: 728kcal

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