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 requires a bit of patience to get right, but the method is simple, and you only need 5 ingredients. 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.
Crème Brûlée with Chocolate
My chocolate crème brûlée is a cozy little upgrade to the classic French dessert. Instead of the usual plain vanilla custard, this one has a rich, melty chocolate base that bakes up silky-smooth under that signature crackly caramelized sugar top. The simple blend of cream, eggs, sugar, and real chocolate chips comes together in just a few steps, but tastes like it came from a fancy restaurant.
I love making homemade chocolate crème brûlée for date nights or holidays because it feels so special, but it is actually pretty low-stress. The baked custards chill in the fridge until you’re ready to wow everyone with that dramatic sugar torch moment. And the texture? It’s ultra-creamy with a deep chocolate flavor that’s balanced and not too sweet.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Use a Water Bath for Even, Gentle Baking
Don’t skip the water bath! Surrounding the ramekins with hot water in the baking dish helps the custard cook slowly and evenly, preventing curdling or cracking. The gentle heat protects the silky chocolate texture that makes crème brûlée so luxurious. If you’re nervous about pouring water in the oven, try putting the pan on the oven rack first, then carefully pouring the hot water in–no spills!
Chocolate Crème Brûlée Recipe
Equipment
- Kitchen Scale (optional)
- 4-ounce Ramekins
- 9×13 Baking Pan or Rimmed Baking Sheet
- Kitchen Torch (optional)
Ingredients
- 5 large egg yolks room temperature
- 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
Instructions
- Preheat the oven to 300°F.
- In a medium bowl, whisk the egg yolks and half of the sugar together, then set 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. Once melted, remove from the 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.
- Stir in the vanilla until the entire mixture is combined.1 teaspoon pure vanilla extract
- Evenly distribute the mixture into small ramekins. Place the ramekins into a baking pan, and pour warm water around them to create a water bath.
- Bake for 50-55 minutes, or 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 2 hours.
- Once the crème brûlée is completely chilled, sprinkle ½ tablespoon sugar on the top of each ramekin.2 tablespoons granulated sugar
- Use a food torch to heat the sugar until it crystalizes on top.
- Serve with strawberries or a sprinkle of powdered sugar if desired.Strawberries, Powdered Sugar
Notes
- Whisk constantly when pouring the hot cream over the eggs so they don’t scramble.
- Straining the custard will remove any cooked egg pieces, giving the smoothest texture.
- If bubbles form on top, skim them off with a spoon before baking.
- Try not to spill any water into the ramekins, or your custard may split.
- The custard is ready when it is set in the center and it only slightly jiggles. The center should be 170-175°F.
- If the top cracks, the oven was too hot or the water bath was too low.
- For the best texture and flavor, chill 2-4 hours, or overnight.
- If the custard is watery after chilling, it was underbaked.
- Use a thin, even layer of sugar, hold the torch 2-3 inches away, and keep it moving to prevent scorching.
- Once brûléed, serve immediately. The sugar crust will soften if refrigerated.
- Nutritional information does not include optional ingredients.
- Broiler: 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.
- Spoon: 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!
What to Do with Leftover Egg Whites
Save your leftover egg whites! They freeze well and work great for mini pavlova, chocolate meringue cookies, or baked Alaska.
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. I like to 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.
Combine the Custard: Allow the chocolate and cream mixture to cool for about 30-60 seconds, then quickly whisk it into the sugar and yolks. Stirring constantly ensures the eggs won’t scramble/cook, and it helps keeps the custard smooth.
Add the Vanilla: Stir in 1 teaspoon of vanilla extract until the entire mixture is combined. I always taste the custard at this point–it should be rich but not overly sweet. Add a pinch of salt if needed.
Bake the Custards: Evenly distribute the mixture into shallow ramekins (I used the 4-ounce size), being careful not to overfill. Strain through a fine-mesh sieve–this removes cooked egg pieces and gives the custard a silky texture. Place the ramekins into a rimmed baking sheet/pan, before filling the pan with warm 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 them in the oven. Bake for about 50-55 minutes, or until the crème brûlée has set–the center should wobble slightly, like jello (175°F). It will continue to set as it chills.
Chill and Top: Remove your chocolate crème brûlées 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 2 hours (the first time I made this, I rushed the chill time and learned quickly that patience really matters here). Once completely chilled, sprinkle ½ tablespoon of sugar on the top of each ramekin (2 tablespoons total).
Brûlée the Custard: Use a food torch to heat the sugar until it crystallizes 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.
Garnish and Serve: Serve topped with sliced strawberries or a sprinkle of powdered sugar, if desired.
How to Store and Freeze
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 and leaving off the sugar topping until ready to serve. You can also freeze the custard for up to 1 month. Let thaw overnight in the refrigerator before topping with sugar and torching.
Leave a Reply