Chocolate Creme Brulee

The first time I went to a Michelin-starred restaurant was in New York City, a French restaurant in the Four Seasons, when I was 22, for my fiancé’s birthday. That was the first time I had creme brulee, and I have been obsessed ever since. This homemade chocolate creme brulee is nothing short of amazing. Creamy, chocolaty custard, topped with a layer of caramelized sugar that we all love to break into. You will be surprised at how easy it is to make this restaurant-worthy dessert!

This classic dessert never stops impressing me; there is just something so sophisticated about it. I usually make it for Valentine’s Day, and I alternate between this one, the classic crème brûlée, and the red velvet crème brûlée. It instantly elevates any dinner experience and makes the ending special.

I have made creme brulee so many times, and now, I consider adding it to the menu of our restaurant, just need to figure out what flavor. This French dessert is one of my all-time favorites, and I am on a mission to show you guys how easy it is to make it at home. The crust comes together in minutes, and after that, all you have to do is pour it into ramekins and bake it.

I love making it for parties, especially since it’s portioned and can be made in advance, which saves me so much time. I am a sucker for creamy desserts, but my favorite part of this one is the chilled custard and the thin and crispy layer of caramelized sugar on top, which lightly heats part of the custard. It makes this velvety-smooth confection refreshing yet comforting, with just the right amount of crunch from the sugar. If you have never tried chocolate creme brulee, now is the time. It’s decadent, rich, and sinfully delicious!

Why you will love this recipe 

• The best of both worlds: I get the signature silky creme brûlée texture and rich chocolate flavor in this decadent treat. If you love chocolate and custard, this recipe is a must-try!
• It is so elegant: It makes a beautiful dessert for a dinner party or celebration, thanks to its impressive topping and presentation.
• Easier than it looks: Even though it looks fancy and sophisticated, this is an easy recipe to make with just a handful of ingredients and a few simple steps. You will be impressed at how easy it is to make this restaurant-worthy treat!
• Individual servings: I like that they are in ramekins, so I don’t have to slice and serve anything. I simply hand them out. Also, it can be made in advance, which saves me time and effort.

What you will need

• Chocolate: I use the finest chocolate for this recipe, including sifted cocoa powder and chopped semi-sweet chocolate. My favorite brands are Hershey’s cocoa and Ghirardelli chocolate. 
• Wet ingredients: The egg yolks must be at room temperature and completely free of any egg whites for the creme brulee to be rich and thick. Heavy cream is the main ingredient besides the eggs and must be at least 36% fat for a luxurious, velvety mouthfeel. I highly recommend using pure vanilla extract rather than vanilla flavoring to avoid a bitter aftertaste. 
• Seasonings: Besides a pinch of salt to enhance the other flavors, I also use granulated white sugar in the mixture to make a pure sweet taste and extra moisture.
• Sugar: Instead of granulated sugar on top, I use fine sugar because it melts and caramelizes quickly and evenly, resulting in a crispy, glassy crust. 

How to prepare 

Preheat the oven: First, I preheat the oven to 325 degrees F and place 6 ramekins into a roasting pan. 

Mix the eggs: I whisk the egg yolks in a large bowl with ½ cup of sugar and the salt until well combined. After scraping the sides, I add the cocoa powder and whisk it again, then scrape the sides again. 

Melt the chocolate: In another bowl, I pour the chopped chocolate and set it aside while I heat the heavy cream in a medium saucepan until it simmers. Then I remove the pot, pour the cream over the chocolate, and let it sit for a minute until it melts, stirring with a spatula until it is smooth and shiny, then stirring in the vanilla. 

Combine it all: Next, using the electric mixer on low, I gradually add the chocolate to the egg mixture a little at a time, so it does not make the eggs too hot. If any foam accumulates, I use a spoon to skim it off before pouring into the ramekins. 

Fill and bake: Afterward, I pour hot water into the roasting pan until it reaches about halfway up the sides of the ramekins, then place the whole thing in the oven for 45 to 50 minutes, or until it looks set. It should still be a little jiggly in the middle. 

Cover and chill: After it is done, I remove the roasting pan and let the brulee cool to room temperature before moving it to the fridge, covering it with plastic wrap to cool for at least 4 hours. 

Torch the topping: When ready to serve, I remove the ramekins 30 minutes before and let them come to room temperature. Then I sprinkle a tablespoon of fine sugar on each one and use a kitchen torch to melt it into a crispy topping. 

Rest and serve: I let the brulee set for 10 minutes before serving with a dollop of chocolate whipped cream and fresh berries on the side.

Expert tip

Knowing when the chocolate creme brulee is done

I know chocolate crème brûlée is done when the edges are set, and the center still has a slight jiggle, like firm gelatin. It will not be like liquid, and it will not slosh around too much. Simply shake the pan a bit, and the middle will wiggle while the edges are raised and set. The rest of the custard should not be darkened. Also, if the middle is firm, the custard is overcooked.  

More tips to consider:

• Make sure the egg yolks are at room temperature so they do not curdle. 
• Also, be sure to discard all the egg whites. This way, the dessert will be perfectly rich and creamy.
• Add the chocolate gradually so the eggs do not scramble and the brûlée does not become grainy.
• Don’t skip the water bath. This is key to even cooking and a creamy texture. 
• Let the custard cool to room temperature, then cover it with plastic wrap and refrigerate for at least 4 hours.
• Do not use chocolate chips for this recipe. They have stabilizers that help maintain their shape and resist melting. 

Recipe variations and add-ins:

• Add espresso: To further enhance the chocolate flavor, add some espresso powder to the chocolate mixture. Do not use instant coffee. It does not taste the same. 
• Chocolate liqueur: Make it boozy with some Kahlua or hazelnut liqueur.  
• Spice it up: Adding ground cinnamon or ginger can give this treat a special warmth and a bit of spiciness.
• Other extracts: Instead of just vanilla, I have tried orange, mint, almond, and raspberry extracts for added flavor.
• Zesty flavor: Rather than using extract, a bit of lemon or lime zest adds extra pop to these custard cups.

Serving suggestions:

Chocolate crème brûlée is best served chilled; however, it is a unique dessert with several textures, temperatures, and tastes in one bite. I recommend adding the sugar on top and torching it right before serving, so you get a crispy top, a slightly warm custard layer, and a chilled bottom layer. This rich and creamy dessert pairs well with fresh fruit and cheese. A platter of prosciutto, pepperoni, salami, Swiss, brie, cheddar, and other cheeses, along with some fruits like grapes and berries, would make a nice appetizer to pair with these dreamy chocolate cups.

Since these are so elegant, I enjoy serving them as a dessert when I host a dinner party and have special guests. I typically make this roasted tenderloin or slow cooker pot roast with red wine. It is classy enough for the boss and his wife, but easy enough for me to just let the slow cooker do the work, so I don’t have to stress out. The tender, juicy meat is perfect every time, served with carrots and potatoes. 

How to store leftovers:

• Refrigerate: To store my leftovers, I cover them with plastic wrap and put them in an airtight container in the fridge for up to 3 days. I do not add the sugar until I am ready to serve them.  
• Freezing: I freeze only the custard (without the sugar) after it has chilled overnight, wrap it in plastic or foil, and place it in a freezer-safe container. It can stay frozen for about a month.   
• Defrost: For the best flavor, I thaw in the fridge overnight before serving. 
• Serve: I let the custard come to room temperature, add the sugar, and caramelize the topping before serving.

Frequently asked questions

 

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