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. 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 not unmelted pieces of chocolate. Once the whisk is clear, remove from heat.
2 cups heavy whipping cream, 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