This Chocolate Creme Brulee is so decadent and elegant, yet simple. Its sweet chocolaty flavor, light texture, and sugar crust make it the perfect dessert to serve.
If you can’t get enough creme brulee, you should try this delicious White Chocolate Creme Brulee and Pumpkin Creme Brulee.
Table Of Contents
Recipe Details
I love this recipe for Chocolate Creme Brulee. It takes all the best parts of a traditional creme brulee and adds the bonus of rich chocolate.
- TASTE: This dessert is perfectly sweet with a deep chocolate flavor woven in. The caramelized sugar melts on your tongue.
- TEXTURE: The combination of creamy creme brulee custard with a caramelized sugar top that is wafer thin and cracks with a touch of your spoon is so amazing.
- TIME: This recipe takes about 50 minutes, with 2 hours for chill time.
- EASE: For such an elegant dessert, this Chocolate Creme Brulee is really easy to make and only needs 5 ingredients.
What You’ll Need
Ingredient Notes
- Egg yolks- These are what give your creme brulee its thickness and distinct custardy texture. Carefully separate out the egg whites for the best results.
- Heavy cream- Rich and thick, this is the other part of the texture foundation for this dessert. The fat in the cream is essential.
- Sugar- Used to both sweeten the creme brulee and top it, this is an important ingredient. The caramelized sugar is one of the best parts of this dish!
- Chocolate- This will bring rich chocolatey flavor to your Chocolate Creme Brulee. I prefer semisweet chocolate so it’s not overpoweringly sweet.
- Vanilla- This extract enhances the flavor of the chocolate as well as the sugary sweetness of the dessert itself.
Add-ins and Substitutions
- Use other extracts- Change up the flavor profile by using other extracts to flavor this dish. Try coffee, orange, caramel, or mint for a delicious variation.
- Substitute milk- If you prefer a lighter Chocolate Creme Brulee, you can partially substitute the cream with some whole milk. I would only sub some rather than all though, to avoid it losing thickness.
- Add coffee- Some espresso in the creme brulee would be a delicious addition, as its bitter qualities really balance and enhance the sweetness of the dessert and richness of the chocolate.
- Caramelize without a torch- If you don’t have a cooking torch, you can caramelize the the sugar by putting the creme brulee under the broiler in the oven for 3-4 minutes.
How to Make Chocolate Creme Brulee
- Combine the eggs and sugar. In a large bowl, whisk together the large egg yolks and sugar.
- Simmer the cream and chocolate. Then add the heavy whipping cream to a saucepan and bring it to a simmer. Turn the heat off and add the semisweet chocolate chips to the hot cream, stirring until they’re fully melted.
- Combine all the ingredients. Now very slowly pour the chocolate cream mixture over the eggs while whisking continuously, then mix in the vanilla extract and a pinch of salt.
- Strain. Pour the custard through a fine mesh sieve into a spouted measuring cup for easy pouring.
- Fill the ramekins. Line a baking dish with a kitchen towel and place the ramekins inside. Then carefully pour the chocolate creme brulee custard into each one.
- Put them in a hot water bath. Pour boiling water into the baking dish halfway up the sides of the ramekins, not letting any splash into the custard.
- Bake and cool. Now bake them at 325 degrees Fahrenheit for 25-30 minutes, or until the custard has set but still moves a little when shaken. Remove the ramekins from the water bath and let them cool down to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Top with caramelized sugar. Sprinkle a few teaspoons or tablespoon of sugar evenly on top of each Chocolate Crème Brûlée and caramelize the sugar with a cooking torch. Serve.
Pro Tip: The key to success when caramelizing the sugar is to keep the kitchen torch constantly moving in a circular motion so heat is applied evenly and the sugar doesn’t burn.
Recipe Tips
- Use chocolate chips- These are easier to melt than larger or irregular pieces of chocolate chopped off a bar because they melt quickly and evenly.
- Whisk continuously- While combining the eggs and chocolate, whisk the entire time and combine slowly. This will keep the eggs from cooking because of too much heat.
- Use a sieve- This step ensures that any eggy bits that may have formed are strained out so the result is a creamy, smooth Chocolate Creme Brulee.
- Don’t skip the water bath- This step keeps the air in the oven moist as it bakes so that the top doesn’t crack from the dry heat.
FAQs
Does crème brûlée have to be made in ramekins?
If you are making creme brulee, it pays to invest in wide, shallow ramekins to hold it. They offer the best distribution of the creme brulee mixture so it bakes to the right consistency, which is not as heavy as a pudding. That being said, you can use other similarly sized vessels, just tweak the baking time.
Why is my crème brûlée eggy?
If your chocolate creme brulee is looking a little like scrambled eggs, it’s probably because the eggs became curdled when they were over heated. To avoid this, slowly add the chocolate cream to the eggs, whisking constantly so heat is distributed before it can cook the eggs.
Serving Suggestions
This Chocolate Creme Brulee is an elegant dessert that is perfect after a nice dinner or served with some coffee and other sweets. Here are some delicious ways to enjoy it.
- Meats: Serve this decadent dessert following a meal of Pork Crown Roast, Cast Iron Ribeye Steak, Turkey Shepherd’s Pie, or Cedar Plank Salmon.
- Toppings: Add some fresh berries, Chocolate Ganache, Chantilly Cream, or powdered sugar atop this Chocolate Creme Brulee.
- Cakes: Serve it alongside slices of Chocolate Raspberry Mousse Cake, Tiramisu Cake (VIDEO), or No Bake Mini Cheesecakes (VIDEO).
- Drinks: Enjoy this dish with your favorite coffee or sweet treat. Try it with this Iced Caramel Macchiato or this delicious Hot Chocolate.
Make This Recipe in Advance
Make ahead: You can refrigerate the prepared and baked Chocolate Creme Brulee for up to 8 hours. Don’t top them with sugar or caramelize it until you’re ready to serve though, otherwise it will soften in the fridge.
Storing: You can refrigerate this creme brulee covered with plastic wrap in the ramekins for up to 3 days.
Freeze: To freeze, wrap each creme brulee tightly in foil and keep frozen for up to 2 months. When you’re ready to serve, thaw them for about 20 minutes, then add the sugar and caramelize it with a torch.
More Delicious Desserts!
Full Recipe Instructions
Chocolate Creme Brulee
This Chocolate Creme Brulee is rich and creamy with a caramelized sugar crust that is delicate and delicious. This recipe is utterly decadent.
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Servings: 6
Calories: 592kcal
Equipment
Ingredients
- 5 egg yolks
- 1/4 cup granulated sugar + extra for topping
- 2 1/2 cups heavy whipping cream
- 1 cup semisweet chocolate chips
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Add 5 egg yolks and 1/4 cup sugar into a large bowl and mix it using a whisk.
- Then add 2 1/2 cups of heavy whipping cream into a saucepan and bring it to a simmer. Turn the heat off and add 1 cup of semisweet chocolate chips. Stir until the chocolate is fully melted.
- Now very slowly pour the chocolatey cream over the eggs while whisking continuously to a avoid cooking the eggs.
- Once the cream and eggs are thoroughly whisked, mix in 1/2 tsp vanilla extract and a pinch of salt.
- Then strain the custard through a fine mesh sieve into a spouted measuring cup.
- Line a 9×13 inch baking dish with a kitchen towel and place the 6 (4-oz) ramekins inside. Then carefully pour the custard into each ramekin.
- Boil hot water and pour enough of the hot water into the pan to come halfway up the sides of the ramekins. Be careful not to let any of the water to splash inside of the custard.
- Now bake at 325 degrees Fahrenheit for 25-30 minutes or until the custard has set but still moves a little when shaken. Remove the ramekins from the water bath using metal tongs and let them cool down to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Sprinkle a small handful of sugar on top of each crème brûlée and shake to distribute the sugar evenly. Using a chefs-torch or cooking torch caramelize the sugar. When heating the sugar make sure to keep the flame constantly moving in circular motions until all the sugar has melted and browned. If you don't have a cooking torch, you can caramelize the the sugar by putting the Crème brûlées on broil in the oven for 3-4 minutes.
Notes
- Use chocolate chips- These are easier to melt than larger or irregular pieces of chocolate chopped off a bar because they melt quickly and evenly.
- Whisk continuously- While combining the eggs and chocolate, whisk the entire time and combine slowly. This will keep the eggs from cooking because of too much heat.
- Use a sieve- This step ensures that any eggy bits that may have formed are strained out so the result is a creamy, smooth Chocolate Creme Brulee.
- Don’t skip the water bath- This step keeps the air in the oven moist as it bakes so that the top doesn’t crack from the dry heat.
Nutrition
Calories: 592kcal | Carbohydrates: 27g | Protein: 7g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 276mg | Sodium: 37mg | Potassium: 281mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1689IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Vivien Tuma says
I was looking for a simple chocolate crème brûlée recipe today. I looked through 12 of my cookbooks, but I couldn’t find an easy one. After licking the bowl, I am sure yours yours will be amazing.
Thank you from one home cook to another,
Vivien Tuma
Dina says
You are very welcome Vivien! It makes me so happy when people love my recipes! So excited that my recipe beat 12 others! Thank you so much for your feedback and support! I hope you find more recipes to enjoy on my food blog! 🙂