Chocolate Crème Brûlée Recipe

Introduction

Chocolate Crème Brûlée is a decadent twist on the classic French dessert, combining rich chocolate with a creamy custard base. This elegant treat offers a silky texture topped with a perfectly crisp caramelized sugar crust. Ideal for special occasions or a luxurious finish to any 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. 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 combined. Scrape the sides and bottom of the bowl occasionally.
3. Step 3: Add the sifted cocoa powder to the egg mixture and whisk until fully combined, scraping the bowl as needed. Set aside.
4. Step 4: Place the chopped semi-sweet chocolate in a medium bowl.
5. Step 5: Heat the heavy cream in a saucepan until hot and simmering lightly, but not boiling. Remove from heat.
6. Step 6: Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir until the chocolate melts completely, making a smooth, shiny mixture. Stir in the vanilla extract.
7. Step 7: With the mixer on low speed, gradually add the chocolate-cream mixture to the egg mixture, pouring slowly and mixing continuously to avoid cooking the eggs.
8. Step 8: Use a spoon to skim off and discard any foam on top of the custard mixture.
9. Step 9: Pour the custard evenly into the ramekins placed in the roasting pan.
10. Step 10: Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins to create a water bath.
11. Step 11: Bake for 45 to 50 minutes until the custard is set but still slightly jiggly in the center.
12. Step 12: Remove the roasting pan from the oven and let the ramekins cool 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: Before serving, let the crème brûlée sit at room temperature for 30 minutes. Sprinkle about 1 tablespoon of fine sugar on top of each.
15. Step 15: Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Alternatively, place under the broiler carefully until sugar melts and browns but does not burn.
16. Step 16: Allow the caramelized sugar to rest for 10 minutes before serving to let the top set.

Tips & Variations

• Use high-quality chocolate for the best flavor and smooth texture.
• Allow the custard to cool slowly for a silkier finish before refrigeration.
• For a unique twist, sprinkle a pinch of sea salt over the caramelized sugar before serving.
• If you don’t have a kitchen torch, broiling is a good alternative but watch closely to prevent burning.

Storage

Store covered crème brûlée in the refrigerator for up to 3 days. For best texture, caramelize the sugar topping just before serving. Reheat slightly at room temperature after removing from the fridge to avoid cracking the custard when torching or broiling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chocolate crème brûlée ahead of time?

Yes, you can prepare the custard and refrigerate it for up to 3 days before caramelizing the sugar. This makes it a convenient dessert for entertaining.

What should the texture of the custard be when baked?

The custard should be mostly set but still have a gentle jiggle in the center. It will firm up more as it cools in the fridge.

Chocolate Crème Brûlée Recipe

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★★★★★

4.9 from 135 reviews

• Author: anna
• Total Time: 1 hour 10 minutes plus chilling time
• Yield: 6 servings 1x

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Description

This indulgent Chocolate Crème Brûlée recipe combines the classic creamy custard with a rich chocolate twist, finished with a perfectly caramelized sugar crust. Smooth, silky, and decadently chocolatey, it’s an elegant dessert sure to impress. The recipe involves a gentle water bath baking technique to achieve the custard’s delicate texture, followed by caramelizing sugar on top to create the signature crisp topping.

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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

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Instructions

1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the custards.
2. Prepare Ramekins: Place six 7 to 8-ounce ramekins into a large roasting pan, which will be used for the water bath.
3. Whisk Eggs and Sugar: In a large bowl, combine the egg yolks, 1/2 cup granulated sugar, and salt. Whisk thoroughly, scraping the sides and bottom to ensure even mixing.
4. Add Cocoa Powder: Incorporate the sifted cocoa powder into the egg mixture. Whisk again until fully combined and smooth, scraping the bowl as needed.
5. Heat Cream and Melt Chocolate: In a medium saucepan, heat the heavy cream over medium heat, stirring until it’s hot and just simmering—do not let it boil. Remove from heat, then pour the hot cream over the chopped chocolate in a medium bowl. Let sit for 1 minute, then stir until the chocolate is fully melted, smooth, and shiny. Stir in the vanilla extract.
6. Combine Mixtures: Using a mixer at low speed, gradually blend the chocolate/cream mixture into the egg and cocoa mixture. Add the cream slowly, especially at first, to avoid cooking the eggs.
7. Remove Foam: Use a spoon to carefully remove any foam that has formed on top of the custard mixture for a smooth texture.
8. Fill Ramekins: Pour the custard evenly into the prepared ramekins.
9. Add Water Bath: Pour hot water into the roasting pan around the ramekins until it reaches halfway up their sides. This water bath ensures gentle, even baking.
10. Bake Custards: Bake in the preheated oven for 45 to 50 minutes. The custard is done when it is set but still jiggles slightly in the center.
11. Cool and Chill: Remove the pan from the oven and let the custards cool in the water bath. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, up to 3 days.
12. Caramelize Sugar: Before serving, let the chilled custards sit at room temperature for 30 minutes. Sprinkle about 1 tablespoon of fine sugar evenly on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust.
13. Alternate Broiling Method: If you don’t have a torch, place the ramekins under a broiler to melt and caramelize the sugar, watching carefully to prevent burning.
14. Serve: Allow the caramelized custards to rest for 10 minutes to let the topping harden before serving. Enjoy this rich and elegant dessert!

Notes

• Make sure the heavy cream is hot but not boiling to avoid curdling the chocolate.
• Use room temperature egg yolks to help ensure a smooth custard texture.
• If you don’t have a kitchen torch, broiling is a fine alternative, just watch closely.
• For best results, sift cocoa powder to avoid lumps in the custard.
• Be gentle when mixing the chocolate mixture into the eggs to prevent cooking the eggs prematurely.
• When baking, the water bath prevents the custard from cracking and keeps it creamy.
• Let the custards chill thoroughly for at least 2 hours; this helps set the texture before caramelizing the top.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: chocolate creme brulee, chocolate custard dessert, baked custard, classic french dessert, creme brulee recipe, chocolate dessert