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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/chocolate-creme-brulee-recipe/