Chocolate Crème Brûlée

This chocolate crème brûlée is rich, velvety, and indulgent, with the perfect balance of creamy custard and bittersweet chocolate. I love how the deep chocolate flavor pairs with the signature caramelized sugar topping, making it an elegant yet comforting dessert.

Why You’ll Love This Recipe

I like this recipe because it adds a luscious chocolate twist to the classic crème brûlée. The custard is smooth and decadent, but not overly sweet, and the crackly caramel topping adds just the right contrast. I also enjoy that it feels like a restaurant-quality dessert, yet it’s simple enough to make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4 egg yolks
1/4 cup (50 gr) granulated/castor sugar
1 tsp vanilla paste/extract
1 2/3 cups (400 ml) heavy whipping cream
2.5 oz (70 gr) dark chocolate, chopped

Topping
2-3 tbsp granulated/castor sugar

Directions

I preheat the oven to 300℉/150℃.
In a medium bowl, I whisk together the egg yolks, sugar, and vanilla until smooth, then set it aside.
In a saucepan, I heat the cream over low heat until it begins to simmer (but not boil). I remove it from the heat and add the chopped dark chocolate, stirring until fully melted and incorporated.
While whisking constantly, I slowly drizzle the warm chocolate cream into the yolk mixture to temper the eggs and avoid curdling.
I strain the custard through a fine-mesh sieve into a large measuring cup with a pouring spout.
I divide the custard evenly among 4 ramekins and place them in a baking pan. I skim off any foam or bubbles, then pour boiling water into the baking pan around the ramekins, being careful not to splash inside.
I bake for 30–40 minutes, depending on the depth of the ramekins, until the custards are set but still slightly wobbly in the center.
I remove the ramekins from the water bath, let them cool at room temperature, then refrigerate for at least 2 hours or up to 3 days.
When ready to serve, I sprinkle 1 1/2 to 2 teaspoons of sugar evenly over each custard. I torch the tops in circular motions until the sugar melts and forms a crisp caramelized layer. If I don’t have a torch, I use the broiler.

Servings and Timing

This recipe makes 4 servings. It takes about 25 minutes to prepare, 30–40 minutes to bake, plus at least 2 hours to chill.

Variations

I sometimes add a splash of coffee liqueur or espresso to enhance the chocolate flavor. For a lighter taste, I use milk chocolate instead of dark chocolate. I also like to infuse the cream with orange zest or a touch of cinnamon for a warm, spiced twist.

Storage/Reheating

I keep the custards in the refrigerator for up to 3 days before adding the caramel topping. Once the sugar is torched, I serve them immediately since the topping softens over time. I don’t reheat crème brûlée, but I always serve it chilled with a freshly caramelized top.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, I can, but the custard will be sweeter and less intense in flavor.

Do I need to melt the chocolate separately?

No, I melt the chopped chocolate directly into the hot cream for convenience.

Why did my custard turn grainy?

It may have been overbaked or cooked at too high a temperature.

Can I make this ahead of time?

Yes, I prepare the custards up to 3 days ahead and caramelize the sugar just before serving.

What kind of chocolate works best?

I like using good-quality dark chocolate, around 60–70% cocoa, for a balanced flavor.

Can I make it dairy-free?

Yes, I can substitute coconut cream, but the flavor and texture will change slightly.

How do I know when the custard is done baking?

It should be set around the edges but still wobble slightly in the center.

Can I use brown sugar for the topping?

I prefer white sugar since it caramelizes evenly, but brown sugar works for a deeper flavor.

What if I don’t have a torch?

I use the broiler to caramelize the sugar, watching closely to avoid burning.

Can I freeze chocolate crème brûlée?

No, freezing ruins the creamy texture, so I keep it refrigerated instead.

Conclusion

This chocolate crème brûlée is one of my favorite desserts when I want something rich and elegant. I love the silky custard, the deep chocolate flavor, and the crackly caramel top. It’s a decadent treat that never fails to impress.

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