This chocolate creme brulee has a silky pudding custard consistency and is topped with a crispy caramelized sugar layer that is simply irresistible. This creme brulee is made with melted chocolate and is creamy and it's perfect for making ahead!
This recipe is inspired by our classic easy creme brulee. It is made with simple ingredients and is perfect for chocolate lovers!
Jump to:
Why this recipe works
- It is made with melted dark chocolate for a rich flavor.
- Perfect for the holidays or for any occasion!
- Made with simple ingredients.
- It's perfect for chocolate lovers.
- Has a creamy chocolate pudding-like consistency and a crunchy sugar topping.
What is creme brulee?
Creme brulee is also known as "burnt cream", and is a classic French dessert, is a dessert made with a rich vanilla custard base and topped with a crispy layer of burnt sugar, or caramelized sugar.
Creme brulee comes in many flavors like espresso, pumpkin, cinnamon, honey, strawberry, matcha, chocolate, salted caramel, and much more.
Ingredients
You will only need 5 ingredients to make this recipe! Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Heavy cream- you will need two cups of full-fat heavy cream for this recipe. Don't replace the heavy cream with milk or half and half.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- use the best quality pure vanilla extract that you can afford. there is no need to use a vanilla bean in this recipe. The flavor is still amazing.
Dark chocolate- use the best quality dark chocolate for the best flavor.
Egg yolks- you will need two large egg yolks for this recipe. Don't throw away the egg whites, you can use them for an egg-white omelet, or for many recipes using egg whites. Make sure that your egg yolks are at room temperature.
Instructions
Into a saucepan over medium-high heat, add the heavy cream, vanilla extract, and melted dark chocolate.
Mix with a whisk constantly until well combined and the mixture simmers. Remove from heat and set aside.
In a big mixing bowl, add the egg yolks, and sugar. Mix with a whisk until well combined and silky.
Now you will need to temper the eggs, you will need to SLOWLY pour the cream into the egg mixture MIXING CONSTANTLY! This step stops your egg yolks to turn into scrambled eggs.
Strain your mixture through a fine-mesh strainer and transfer the mixture into pourable measuring cups.
Fill the baking dish third-way with boiling water and place the ramekins in the baking dish carefully.
Carefully pour the mixture into the ramekins (we divided it by 5 but you can divide it by 6 as well) and bake in a 150c (300f) preheated oven for 30-35 minutes or until the edges of the ramekins look done but the middle looks jiggly.
Remove from oven and let cool to room temperature. Place the ramekins into the fridge and let them chill for at least 3 hours.
Top each creme brulee with a teaspoon of granulated sugar or caster sugar. Broil with a torch moving the torch in secular motions.
Expert Tips
- Let your creme brulee chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious recipe right away, but you have to let it cool and set in the ramekins. We like to let it sit in the fridge overnight.
- Make sure that your egg yolks are at room temperature.
- Don't overbake these! It's a very common mistake to overbake creme brulee. Bake them until the edges of the ramekins look done but the middle looks jiggly.
- Carmelize the sugar top only when ready to serve! These keep great for up to 3 days stored in the fridge and are a perfect, make-ahead recipe. When you are ready to serve these, top each creme brulee with a teaspoon of sugar and spread it around so it would cover the entire custard layer. Then torch and burn the sugar and create a caramelized crunchy topping. If you will caramelize these, the topping will become soggy and won't be crispy at all.
- We highly suggest straining the batter before pouring it into the ramekins. Strain your mixture through a fine-mesh strainer to ensure that your dessert will be smooth and silky without any lumps or bubbles.
- Temper the eggs! you will need to SLOWLY pour the cream into the egg mixture MIXING CONSTANTLY! This step stops your egg yolks to turn into scrambled eggs.
Faq's
These will last for up to 3 days stored in the fridge or up to a month stored in the freezer.
Some recipes use milk or half and half instead of using heavy cream. We don't recommend that.
If you are making creme brulee, make it the best way which is with heavy cream. The heavy cream will make these incredibly creamy and decadent.
No. you don't have to use a torch for this recipe, there is a common method to get a caramelized sugar topping by broiling it in the oven.
After you chilled the creme brulee, cover each one with a teaspoon of sugar, and spread it around so it will cover the entire custard topping.
Then preheat an oven to its highest temperature and place the ramekins on the top shelf of the oven. Broil for 3-5 minutes or until the tops are golden brown and the sugar is melted.
Notice that this method can leave patches of white sugar while other parts are caramelized. It can cause an uneven topping.
Storing
Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
Freezing
It is very common to freeze creme brulee. Cover and freeze these for up to a month. When ready to use, thaw in the fridge overnight.
Make it ahead of time
Yes! this recipe is perfect for make-ahead. These will keep in the fridge for up to 3 days. When you are ready to serve these, top each creme brulee with a teaspoon of sugar and spread it around so it would cover the entire custard layer.
Then torch and burn the sugar and create a caramelized crunchy topping. If you will caramelize these, the topping will become soggy and won't be crispy at all.
Substitutions
Torch- if you dont have a torch, you can caramelize the sugar by broiling it in the oven.
Variations
Classic- you can make a classic creme brulee. We have a recipe for classic recipe without chocolate, click here for the recipe.
Espresso- add a teaspoon of espresso to the mixture for a coffee flavor.
Tools
- Creme brulee ramekins set a set of 6 ramekins for creme brulee, souflee, mousses, or ice cream!
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Kitchen torch to carmelize the sugar and make burnt sugar topping.
- Saucepan to heat the cream.
- Measuring cups for pouring (heat safe)
- 9x13 baking pan to bake the ramekins in a water bath.
- Fine mesh strainer to strain the bubbles and ensure that your custard is creamy and silky.
More chocolate recipes
Ferrero rocher cake- This Ferrero rocher cake is made with three chocolate hazelnut cake layers, topped and frosted with hazelnut buttercream, and topped with chocolate ganache, and Ferrero rocher candy.
Brownie cookies- These brownie cookies are rich, fudgy, and full of chocolate flavor. These have a crackly top and a fudgy center that tastes just like a brownie!
Flourless chocolate cake- This flourless chocolate cake is rich, and fudgy, made with both dark chocolate and dutch cocoa powder, and is made with a few simple ingredients! This cake is also naturally gluten-free, so everyone can enjoy it!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
- Follow us on Facebook, Instagram, and Pinterest.
- Share/pin this recipe to Pinterest.
- Leave a comment down below!
📖 Recipe
Best Chocolate Creme Brulee
Ingredients
- 2 cups Heavy cream
- 100 g Dark chocolate melted
- 2 teaspoon Vanilla extract
- ¼ cups Granulated sugar
- 5 Egg yolks
Instructions
- Into a saucepan over medium-high heat, add the heavy cream, vanilla extract, and melted dark chocolate.
- Mix with a whisk constantly until well combined and the mixture simmers. Remove from heat and set aside.
- In a big mixing bowl, add the egg yolks, and sugar. Mix with a whisk until well combined and silky.
- Now you will need to temper the eggs, you will need to SLOWLY pour the cream into the egg mixture MIXING CONSTANTLY! This step stops your egg yolks to turn into scrambled eggs.
- Strain your mixture through a fine-mesh strainer and transfer the mixture into pourable measuring cups.
- Fill the baking dish third-way with boiling water and place the ramekins in the baking dish carefully.
- Remove from oven and let cool to room temperature. Place the ramekins into the fridge and let them chill for at least 3 hours.
Notes
- Let your creme brulee chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious recipe right away, but you have to let it cool and set in the ramekins. We like to let it sit in the fridge overnight.
- Make sure that your egg yolks are at room temperature.
- Don't overbake these! It's a very common mistake to overbake creme brulee. Bake them until the edges of the ramekins look done but the middle looks jiggly.
- Carmelize the sugar top only when ready to serve! These keep great for up to 3 days stored in the fridge and are a perfect, make-ahead recipe. When you are ready to serve these, top each creme brulee with a teaspoon of sugar and spread it around so it would cover the entire custard layer. Then torch and burn the sugar and create a caramelized crunchy topping. If you will caramelize these, the topping will become soggy and won't be crispy at all.
- We highly suggest straining the batter before pouring it into the ramekins. Strain your mixture through a fine-mesh strainer to ensure that your dessert will be smooth and silky without any lumps or bubbles.
- Temper the eggs! you will need to SLOWLY pour the cream into the egg mixture MIXING CONSTANTLY! This step stops your egg yolks to turn into scrambled eggs.
Comments
No Comments