Go Back
–+ servings
chocolate creme brulee in a ramekin topped with sliced strawberry.

Chocolate Crème Brûlée Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Chill Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 4 people
Calories: 660kcal
Author: Becky Hardin
This chocolate crème brûlée is a decadent twist on the classic French dessert--rich, silky chocolate custard under a crisp caramelized sugar crust. Chill it ahead of time, then torch the topping right before serving for a restaurant-worthy finish.
Print Recipe
US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • 4-ounce Ramekins
  • 9x13 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
    whisking sugar and egg yolks in a glass bowl.
  • 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
    sugar and milk in a saucepan.
  • 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
    stirring sugar, milk, and melted chocolate chips in a saucepan with a whisk.
  • Allow the chocolate and cream mixture to cool for about 30-60 seconds, then quickly whisk it into the sugar and yolks.
    pouring sweetened chocolate milk over whisked sweetened egg yolks in a bowl.
  • Stir in the vanilla until the entire mixture is combined.
    1 teaspoon pure vanilla extract
    chocolate creme brulee custard in a glass bowl.
  • 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.
    pouring water into a rimmed baking sheet around ramekins of chocolate custard.
  • 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
    sprinkling sugar over baked chocolate creme brulee in a ramekin.
  • Use a food torch to heat the sugar until it crystalizes on top.
    torching sugar on top of chocolate creme brulee in a ramekin.
  • Serve with strawberries or a sprinkle of powdered sugar if desired.
    Strawberries, Powdered Sugar
    chocolate creme brulee topped with sliced strawberries.

Video

Notes

*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.
**White granulated sugar works best for the tops of crème brûlée. No other sugar achieves the same delicious caramelization as plain white sugar!
Tips:
  • 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.
Alternative Brûlée Methods: 
  • 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!
Make-Ahead: You can make the custards up to 2 days ahead. Brûlée the tops just before serving.
Storage: Store chocolate crème brûlée tightly wrapped with plastic wrap in the refrigerator for up to 3 days. 

Nutrition

Serving: 1ramekin | Calories: 660kcal | Carbohydrates: 41g | Protein: 7g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 44mg | Potassium: 202mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2061IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg