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Chocolate Crème Brûlée

a spoon breaking the sugar topping on the creme brulee.

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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. 

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