Chocolate Creme Brulee Recipe

Introduction

Chocolate Crème Brûlée is a rich and creamy dessert that combines the classic elegance of crème brûlée with the deep flavor of chocolate. This decadent treat is perfect for special occasions or whenever you want a luxurious finish to your meal.

Ingredients

• 6 egg yolks (room temperature)
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder (sifted)
• 2 cups heavy cream
• 4 oz semi-sweet chocolate (chopped)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup fine sugar

Instructions

1. Step 1: Preheat the oven to 325 degrees F and place six (7 to 8-ounce) ramekins into a roasting pan.
2. Step 2: In a large bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and salt until well mixed, scraping the sides and bottom of the bowl as needed.
3. Step 3: Add the sifted cocoa powder to the egg mixture and whisk until fully combined, scraping the bowl again to ensure everything is incorporated.
4. Step 4: Place the chopped chocolate in a medium bowl.
5. Step 5: Heat the heavy cream in a saucepan over medium heat, stirring until it is hot and just simmering; do not let it boil. Remove from heat.
6. Step 6: Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir until the chocolate is fully melted and the mixture is smooth and shiny, then stir in the vanilla extract.
7. Step 7: With a mixer on low speed, gradually add the chocolate cream mixture to the egg mixture, mixing slowly to avoid cooking the eggs.
8. Step 8: Use a spoon to remove and discard any foam that forms on top of the custard mixture.
9. Step 9: Pour the custard into the prepared ramekins.
10. Step 10: Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
11. Step 11: Bake for 45 to 50 minutes, or until the custard is set but still slightly jiggles in the center.
12. Step 12: Remove the pan from the oven and let the custards cool in the water bath before transferring them to the refrigerator.
13. Step 13: Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
14. Step 14: When ready to serve, let the custards sit at room temperature for 30 minutes. Sprinkle about one tablespoon of fine sugar on top of each.
15. Step 15: Use a kitchen torch to melt the sugar gently until it forms a crispy caramelized crust. If you don’t have a torch, place the ramekins under a broiler and watch carefully to prevent burning.
16. Step 16: Allow the crème brûlée to rest for 10 minutes before serving.

Tips & Variations

• For a smoother texture, strain the custard mixture through a fine sieve before pouring into ramekins.
• Use high-quality semi-sweet chocolate for the best flavor.
• Try adding a pinch of cinnamon or espresso powder to the custard for a subtle twist.
• If you don’t have a kitchen torch, broiling works well but keep a close eye on the sugar to avoid burning.

Storage

Store the prepared crème brûlée covered in the refrigerator for up to 3 days. Avoid caramelizing the sugar topping until right before serving to keep it crisp. Reheat briefly at room temperature and use a torch or broiler again to refresh the caramel crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crème brûlée ahead of time?

Yes, you can prepare and refrigerate the custards up to 3 days in advance. Just caramelize the sugar topping just before serving for the best texture.

What if I don’t have a kitchen torch?

You can use your oven’s broiler to melt the sugar topping. Place the ramekins on a baking sheet under the broiler and watch closely to prevent burning.

Chocolate Creme Brulee Recipe

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4.5 from 55 reviews

This rich and decadent Chocolate Crème Brûlée combines the classic silky texture of traditional crème brûlée with the deep, luxurious flavor of cocoa and semi-sweet chocolate. Perfect for an elegant dessert, it features a creamy custard base topped with a crisp caramelized sugar crust created using a kitchen torch or broiler.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes plus chilling time
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard

• 6 egg yolks (room temperature)
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder (sifted)
• 2 cups heavy cream
• 4 oz semi-sweet chocolate (chopped)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Topping

• 1/3 cup fine sugar

Instructions

1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the custards.
2. Prepare Ramekins: Arrange six 7 to 8-ounce ramekins in a deep roasting pan suitable for water bathing.
3. Whisk Egg Mixture: In a large bowl, combine the egg yolks with 1/2 cup granulated sugar and salt. Whisk thoroughly, scraping down the sides and bottom frequently to ensure uniform mixing.
4. Add Cocoa: Sift and add the cocoa powder to the egg mixture. Whisk again until completely combined, ensuring a smooth chocolate custard base.
5. Heat Cream: In a medium saucepan, warm the heavy cream over medium heat until it is hot and just beginning to simmer, but avoid boiling. Remove from heat immediately.
6. Melt Chocolate: Place chopped semi-sweet chocolate in a medium bowl. Pour the hot cream over the chocolate and allow to sit for one minute. Stir gently until the chocolate is fully melted and the mixture is glossy and smooth. Stir in vanilla extract.
7. Combine Mixtures: With a mixer on low speed, slowly incorporate the warm chocolate-cream mixture into the egg and cocoa mixture in gradual increments to prevent cooking the eggs prematurely. Continue mixing until fully blended.
8. Remove Foam: Use a spoon to carefully skim off any foam that forms on the surface of the custard mixture for the smoothest texture.
9. Fill Ramekins: Pour the custard evenly into the prepared ramekins.
10. Add Water Bath: Carefully pour hot water into the roasting pan around the ramekins until it reaches halfway up their sides to create a gentle baking environment.
11. Bake: Bake in the preheated oven for 45 to 50 minutes. The custards should be set but have a slight jiggle in the center when done.
12. Cool: Remove the roasting pan from the oven and allow the custards to cool in the water bath before removing.
13. Refrigerate: Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or up to 3 days, to fully set the custard.
14. Caramelize Sugar Topping: About 30 minutes before serving, sprinkle 1 tablespoon of fine sugar evenly over each custard. Using a kitchen torch, gently melt and caramelize the sugar until it forms a crispy, golden crust. Alternatively, place under a broiler watching closely to prevent burning.
15. Serve: Let the crème brûlée rest for 10 minutes after caramelizing the sugar before serving to enhance texture and flavor.

Notes

• Room temperature egg yolks help prevent curdling when combined with hot cream.
• Do not boil the cream to preserve a smooth custard texture.
• Skimming foam from the batter results in a silkier final custard.
• Use a kitchen torch for the best caramelized crust, but broiler works as a substitute.
• Allow the finished custard to cool completely for best texture and flavor.
• Ramekins should be oven-safe and about 7 to 8 ounces in size to ensure even baking.

Keywords: Chocolate Crème Brûlée, chocolate custard dessert, French dessert, baked custard, caramelized sugar topping, elegant dessert