Chocolate Creme Brûlée

Four ramekins of chocolate creme brulee topped with mint and strawberries.

5 from 1 vote

This Chocolate Crème Brûlée is rich, creamy, and irresistibly decadent! It’s a true showstopper that’s sure to be a hit at any gathering, from dinner parties to holiday celebrations. We’ll show you just how easy it is to make this elegant, restaurant-quality dessert in the comfort of your own home!

Prep Time20

Cook Time45

Chill Time4

Total Time4 5

Course: Dessert

Cuisine: French

Servings: 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 superfine 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.
Divide batter between ramekins.
Place in shallow baking dish and add water to pan. Fill to about halfway 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.

Video

Notes

Add the chocolate cream a little at a time: Don’t add all of the chocolate cream mixture at once during mixing or the hot cream can cook the eggs, creating a gritty texture.

Allow enough time for chilling: This dessert takes 4+ hours to chill, so be sure to give yourself enough time if expecting guests.

Make your own superfine sugar: If you’re not able to find superfine sugar at the grocery store, you can make your own out of regular granulated sugar using a blender or food processor.

Store without the sugar on top: Once you’ve caramelized the sugar, the creme brulee should be enjoyed immediately. However, you can make the custard ahead of time and store it covered in the refrigerator for up to 5 days. When you’re ready to serve, sprinkle the sugar on top and melt with your culinary torch as directed.

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