Chocolate Creme Brulee

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.

Let’s get started!

Servings: 6

– 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

TOTAL Time: 2 hours 50 minutes


White Scribbled Underline

Combine the eggs and sugar.


In a large bowl, whisk together the large egg yolks and sugar.

Bring to a boil.


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.



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.