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Chocolate Creme Brulee

Chocolate Creme Brulee

Chocolate Creme Brulee is the ultimate classic French dessert made extra special with added chocolate! Creamy chocolate baked custard with a crispy, thin layer of caramelized sugar on top.

Course Dessert
Cuisine American
Keyword Chocolate Creme Brulee
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 334 kcal
Author Catalina Castravet

Ingredients

  • 6 egg yolks room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder sifted
  • 2 cups heavy cream
  • 4 oz semi-sweet chocolate chopped
  • 1 teaspoons vanilla extract
  • 1/4 teaspoon salt

Topping:

  • 1/3 cup fine sugar

Instructions

  1. Preheat oven to 325 degrees F.
  2. Place 6 (7 to 8-ounce) ramekins into a roasting pan.
  3. Add the eggs to a large bowl, add 1/2 cup of sugar, salt and whisk until well mixed. Stop to scrape the sides and bottom of the bowl.
  4. Add cocoa powder, and whisk to combine. Scrape the sides and bottom of the bowl and whisk again until fully combined. Set aside.
  5. Add chopped chocolate to a medium bowl.
  6. Add heavy cream to a medium sauce pan, stir and heat it until hot, and it simmers lightly, do not boil. Remove from heat.
  7. Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir with a spatula until the chocolate is fully melted, the mixture should be combined, smooth and shiny. Stir in vanilla extract.
  8. With the mixer on low speed, gradually add the chocolate mixture to the egg mixture, slowly mixing continually. Add the cream little by little, especially at the beginning, otherwise it may cook some parts of the egg mixture.
  9. Use a spoon to scoop and discard the foam accumulated on top of the custard mixture.
  10. Pour the custard mixture into the prepared ramekins.
  11. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
  12. Bake in the preheated oven for 45 - 50 minutes. The crème brûlée is done when it looks set, but still just slightly jiggly in the middle.
  13. Once cooked, remove the roasting pan from the oven and let the creme brûlée cool in the pan before transferring to the fridge.
  14. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours and up to 3 days.
  15. When ready to serve, remove the crème brûlée from the refrigerator, 30 minutes before browning the sugar on top. Sprinkle a tablespoon of fine sugar on top of each serving. Using a torch, melt the sugar to form a crispy top.
  16. If you don’t have a torch, broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure it doesn't burn.
  17. Allow the crème brûlée to sit for 10 minutes before serving.

Recipe Video

Nutrition Facts
Chocolate Creme Brulee
Amount Per Serving
Calories 334 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 204mg68%
Sodium 143mg6%
Potassium 288mg8%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 39g43%
Protein 7g14%
Vitamin A 400IU8%
Calcium 131mg13%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.