Chocolate Crème Brûlée

Cool and creamy chocolate crème brûlée is the perfect dessert for a special occasion. The chocolate cream is topped with caramelized sugar, so you get a crunchy, sweet topping with every rich chocolatey bite.

the finished creme brulee.

Some occasions call for a special fancy-ish dessert, and there’s nothing more classic than crème brûlée. In this case, a chocolate crème brûlée.

I love crème brûlée because it’s not super difficult to make, but the result looks like a fancy restaurant dessert. Chocolate crème brûlée looks special with its crunchy sugar topping and rich and creamy filling. It’s so satisfying to use your spoon to crack that caramelized sugar on top to get to the good stuff underneath.

Plus, it’s a great make-ahead dessert. In fact, you have to make it ahead so it has time to chill and set. So, if you’re planning a special at-home celebration, try this chocolate crème brûlée recipe. But, just FYI, you don’t necessarily have to wait for a special occasion – any time is a good time to be fancy-like.

Ingredients

  • Large egg yolks
  • Granulated sugar: You’ll need some for the creamy filling and some for the caramelized topping.
  • Heavy cream
  • Chocolate: You can use milk chocolate or dark chocolate. Whichever you use, use a good-quality chocolate bar. It will melt better than chocolate chips.
  • Sea salt
  • Pure vanilla extract

You will also need eight-ounce ramekins (six of them) and a small kitchen torch.

ingredients for chocolate creme brulee.

Tips for Separating Eggs

You only need egg yolks for this recipe, and the easiest way to separate egg yolks from whites is by using your hands. Crack the egg open and pour the yolk and whites into your cupped hand. Let the whites drain through your fingers while you hold the yolk in your palm.

If you prefer a less messy approach, carefully crack the egg and transfer the yolk back and forth between the two shells while the whites run off. Just be careful you don’t break the yolk on the sharp edges of the shells.

With either method, you can catch the egg whites in a bowl and store them in the refrigerator for four days. I like to use them in scrambled eggs or omelets.

Recipe Steps

☑️ Make the Chocolate Cream

Pour the cream into a saucepan and heat it over medium-high heat for two to three minutes or until it’s warmed and almost steaming.

Add the chopped chocolate and stir constantly until the chocolate melts into the cream.

☑️ Whisk

Whisk one cup of sugar with the egg yolks in a large heat-proof bowl. Whisk until the eggs are pale in color.

☑️ Temper the Eggs

Slowly ladle the chocolate cream into the eggs and sugar while whisking. Be sure to do this slowly so the eggs don’t scramble. Whisk in the sea salt and vanilla extract.

☑️ Prepare the Baking Dish

Divide the mixture between the ramekins and place them in a large baking dish. Add hot water to the baking dish so it reaches halfway up the sides of the ramekins.

The water batch will ensure the crème brûlée bakes slowly and evenly, giving it the most amazing creamy texture.

☑️ Bake

Bake them for 40-45 minutes at 325°F or until the centers no longer jiggle when shaken. Remove the ramekins from the water bath and cool to room temperature.

☑️ Chill

Once cooled, transfer them to the fridge and chill them for at least four hours, preferably overnight.

☑️ Brûlée the Tops

Before serving, sprinkle the crème brûlées with sugar— just enough to coat the top evenly. Brûlée the sugar with a kitchen torch, and they’re ready to serve.

a spoon breaking the sugar topping on the creme brulee.

Recipe Tips

You can store them (without the sugar on top) for up to two days. Just keep them covered and then wait to caramelize the sugar until you’re ready to serve them.

Store any leftover creme brûlées in an airtight container in the fridge for up to two days. Don’t store them with sugar on top; instead, brûlée them right before you serve them.

Print

Chocolate Crème Brûlée

a spoon breaking the sugar topping on the creme brulee.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cool and creamy chocolate crème brûlée is the perfect dessert for a special occasion. The chocolate cream is topped with caramelized sugar, so you get a crunchy, sweet topping with every rich chocolatey bite. 

  • Author: April Anderson
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: French

Ingredients

Scale
  • 1 ¼ cups granulated sugar, divided
  • 6 large egg yolks
  • 3 cups heavy cream
  • 4 ounces chocolate, chopped
  • 1 teaspoon sea salt
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 325°F.
  2. In a large heatproof bowl, whisk 1 cup of granulated sugar with the egg yolks. Whisk for one minute, or until the eggs are pale yellow.
  3. Pour the cream into a saucepan and heat it over medium-high heat for two to three minutes, or just until it starts to steam.
  4. Add the chopped chocolate and stir constantly until the chocolate is fully melted.
  5. Slowly stream the chocolate and cream mixture into the eggs and sugar, whisking constantly. This will temper the egg yolks and ensure that they dont scramble. Whisk in the sea salt and vanilla extract.
  6. Divide the mixture between 6 (8-ounce) ramekins and place them in a large baking dish. Fill the baking dish halfway with hot water (making sure not to get any water in your creme brûlée).
  7. Bake the creme brûlée in the water bath for 40-45 minutes or until the centers no longer jiggle when shaken. Remove the ramekins from the water bath and cool them to room temperature.
  8. Once the creme brûlées have cooled, transfer them to the fridge and chill them for at least four hours, preferably overnight.
  9. Right before serving, sprinkle each of the creme brûlées with 2-3 teaspoons of granulated sugar— just enough to coat the top evenly. Brûlée the sugar with a kitchen torch and then serve immediately.

Notes

You can make them up to two days in advance and store them covered in the refrigerator. Wait to add the crunchy sugar topping until you’re ready to serve them.

Nutrition

  • Calories: 517
  • Sugar: 54.3g
  • Sodium: 412.4mg
  • Fat: 31.6g
  • Saturated Fat: 18.8g
  • Unsaturated Fat: 9.2g
  • Trans Fat: 0.7g
  • Carbohydrates: 56.2g
  • Fiber: 1.4g
  • Protein: 5.8g
  • Cholesterol: 252.2mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

More Sweet Treats

If you’re feeling fancy and want to treat yourself to a decadent chocolate dessert, try these chocolate crème brûlées! I hope you love them 🖤

Happy cooking,

April

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.