I’m such a chocoholic, but I also absolutely adore crème brûlée… so why not marry the two? This chocolate crème brûlée is a delicious, chocolatey twist on a classic, and it’s SO good! It’s simple to make with just 5 ingredients, and it comes together in just a little over an hour. I feel so fancy cracking the hard sugary top, and everyone is always so impressed by this dish. It’s great for a dinner party or Valentine’s Day.
Chocolate Crème Brûlée Recipe
My chocolatey twist on classic crème brûlée is a real winner. It’s deceptively simple to make, too, and easily scalable for a crowd. I made a small batch and loved it so much that I ate two right away. This recipe is dangerously good!
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How to Store
In the refrigerator, chocolate crème brûlée will stay perfectly fresh for up to 3 days. To make sure the texture stays perfect, I recommend wrapping the ramekins in plastic wrap. If not stored properly, you risk the caramelized sugar losing its crunch! You can also freeze the custard for up to 1 month. Let thaw overnight in the refrigerator before topping with sugar and torching.
Tips for Success
- The size of the ramekin is very important. If your ramekin is too deep, the pudding will most likely not bake evenly. Try to aim for the small ramekins you see in my photos!
- Save your leftover egg whites! They freeze well and work great for mini pavlova, chocolate meringue cookies, or baked Alaska.
- When adding water to the baking pan, do your best to not get any water in the ramekins. Even the smallest amount of water can disrupt the chocolate base and cause it to not bake correctly.
- White granulated sugar works best for the tops of crème brûlée. No other sugar achieves the same delicious caramelization as plain white sugar!
- You can change up the taste of this crème brûlée by changing up the type of chips used. For a richer, darker flavor, use dark chocolate chips. Or for a lighter flavor, use milk chocolate chips. You could even use white chocolate chips or flavored baking chips, like peanut butter, cream cheese, or cinnamon.
- If it’s undercooked, the consistency will be a bit liquidy and not quite set. Double-check that your desserts are fully cooked by giving the roasting pan a gentle shake. You’ll know it’s ready when the custard is set in the center and it only slightly jiggles.
- If you don’t have a broiler or a kitchen torch, heat a metal spoon over the stove, then once it’s nice and hot, you can heat the sugar with it and it will caramelize. Be careful not to burn your hands!
Chocolate Crème Brûlée Recipe
Ingredients
- 5 large egg yolks
- ½ cup granulated sugar divided
- 2 cups heavy whipping cream
- ¼ cup semisweet chocolate chips
- 1 teaspoon pure vanilla extract
For Topping
- 2 tablespoons granulated sugar
- Strawberries optional, for serving
- Powdered Sugar optional, for serving
Equipment
- Kitchen Scale (optional)
- Ramekins
- 9×13 Baking Pan
- Kitchen Torch (optional)
Instructions
- Preheat the oven to 300°F.
- In a medium bowl, whisk the egg yolks and half of the sugar together, then set the bowl aside.5 large egg yolks, ½ cup granulated sugar
- In a small saucepan, combine the heavy whipping cream and the remaining sugar, whisking together until it begins to lightly bubble, but not boil.2 cups heavy whipping cream
- Gradually stir in the chocolate chips and keep whisking on low heat until the chocolate has completely melted. You can scrape the whisk on the bottom of the saucepan to make sure there are no unmelted pieces of chocolate. Once the whisk is clear, remove from heat.¼ cup semisweet chocolate chips
- Allow the chocolate and cream mixture to cool for about 30-60 seconds, then quickly whisk it into the sugar and yolks. (Allowing it to cool for 30 seconds and whisking quickly ensures the eggs won’t cook when they are heated.) Stir in the vanilla until the entire mixture is combined.1 teaspoon pure vanilla extract
- Evenly distribute the mixture into small ramekins, being careful not to overfill. Place the ramekins into a baking pan, before filling the pan with water to surround the ramekins. The water should be at least a quarter of the way but no more than halfway up the sides of the ramekins before placing in the oven.
- Bake for about 50-55 minutes, until the crème brûlée has set. Remove from the oven and the baking pan/water. Cover each ramekin with plastic wrap and allow to cool. Chill in the refrigerator for at least 1 hour.
- Once the crème brûlée is completely chilled, sprinkle a small spoonful of sugar on the top of each ramekin. Use a food torch to heat the sugar until it crystalizes on top. If you don't have a torch, place the ramekins on a baking sheet and place in the oven on the top rack. Use the broil option for a few minutes, until the sugar crystalizes.2 tablespoons granulated sugar
- Serve with strawberries or sprinkles of powdered sugar if desired.Strawberries, Powdered Sugar
Notes
- Nutritional information does not include optional ingredients.
How to Make Chocolate Crème Brûlée Step-by-Step
Mix the Eggs and Sugar: Preheat your oven to 300°F. In a medium bowl, whisk 5 large egg yolks and ¼ cup of granulated sugar together, then set the bowl aside.
Steam the Cream: In a small saucepan, combine 2 cups of heavy whipping cream and the remaining ¼ cup of granulated sugar, whisking together until it begins to lightly bubble, but not boil.
Stir in the Chocolate: Gradually stir in ¼ cup of chocolate chips and keep whisking on low heat until the chocolate has completely melted. You can scrape the whisk on the bottom of the saucepan to make sure there are no unmelted pieces of chocolate. Once the whisk is clear, remove from heat.
Mix the Custard: Allow the chocolate and cream mixture to cool for about 30-60 seconds, then quickly whisk it into the sugar and yolks. (Allowing it to cool for 30 seconds and whisking quickly ensures the eggs won’t cook when they are heated.) Stir in the 1 teaspoon of vanilla extract until the entire mixture is combined.
Bake the Custard: Evenly distribute the mixture into small ramekins, being careful not to overfill. Place the ramekins into a baking pan, before filling the pan with water to surround the ramekins. The water should be at least a quarter of the way but no more than halfway up the sides of the ramekins before placing in the oven. Bake for about 50-55 minutes, until the crème brûlée has set. Remove from the oven and the baking pan/water. Cover each ramekin with plastic wrap and allow to cool. Chill in the refrigerator for at least 1 hour.
Brûlée the Custard: Once the crème brûlée is completely chilled, sprinkle ½ tablespoon of sugar on the top of each ramekin. Use a food torch to heat the sugar until it crystalizes on top. If you don’t have a torch, place the ramekins on a baking sheet and place them in the oven on the top rack. Use the broil option for a few minutes, until the sugar crystallizes. Serve with strawberries or sprinkles of powdered sugar if desired.
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