Our chocolate crème brûlée is a chocolate dessert. It’s surprisingly simple to make and you can make it up to three days in advance, making it perfect for entertaining.
Our family is obsessed with this chocolate crème brûlée recipe. It’s indulgent, rich, and incredibly delicious. If you love classic crème brûlée, you must try this chocolate version. And if you’re on the hunt for a Valentine’s Day dessert or something for the perfect date, this is it, trust me.
The other thing I love about crème brûlée is that you can make them ahead of time (up to three days). chocolate dessertlook at these incredibles! chocolate trufflesour people browniesor these chocolate chip cookies.
Main ingredients:
- Cream. This chocolate frosting is meant to be rich and creamy, so I use heavy whipping cream. If you’re outside the US, double cream will do.
- Sugar. Plain granulated sugar is perfect for this recipe. You’ll use it for the cream and sprinkle it for the caramelized sugar crust. I’ve also used flavored sugars for the top, with espresso sugar being my favorite.
- Egg yolks. The base of crème brûlée is egg custard, so you need the egg yolks, you can save the whites for another recipe.
- Chocolate. I use bittersweet chocolate, but any dark chocolate should do the trick (60% cacao or better).
- Vanilla. I love the ease of vanilla extract for this. If I’m making vanilla crème brûlée, I might reach for vanilla bean or vanilla paste, but since this one’s main flavor is chocolate, plain vanilla extract is perfect.
How to make chocolate creme brulee
This decadent chocolate dessert is easier to make than you might think.Chocolate cream is a two-part process. first you’ll create a delicious chocolate cream, then gently bake it to perfection.
The custard is a simple mixture of heated cream and sugar with beaten egg yolks.Don’t worry, I walk you through tempering the eggs so they don’t scramble in the recipe below banana pudding and: Banana Cream Pie. And if you get a few balls, no problem. We’ll strain the mixture later, so no one will ever know.
When the cream is smooth, it is whisked into the melted chocolate and divided between the ramekins. To ensure a silky smooth texture, we will bake the custard in a water bath, as I do when I cook. cheesecake.
After baking, the cream should chill in the refrigerator for at least two hours. you can make this dessert up to 3 days in advance.
When you’re ready to serve, simply sprinkle the cooled crème brûlée with sugar and caramelize it with a blowtorch or under the broiler (tips for both methods are in the recipe).
The perfect chocolate crème brûlée
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PREP
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Cook
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TOTALLY
Our chocolate crème brûlée is a chocolate dessert. This recipe can be made up to 3 days in advance, making it perfect for entertaining. Remember to add the hot cream to the eggs slowly so the mixture doesn’t scramble (but don’t worry if a few curds, (we’ll drain later) You’ll need a cooking torch to achieve that perfectly caramelized top, or use our tips for caramelizing them under the broiler under the recipe.
6 servings
You will need it
2 cups (470 ml) heavy cream
1/2 cup (100 g) sugar, plus more for serving
1/8 teaspoon fine sea salt
4 large egg yolks
3 oz (85 g) bittersweet chocolate, chopped, about 1/2 cup
2 teaspoons of vanilla extract
Directions:
- Prepare Creme Brulee
1:Preheat oven to 300°F (150°C). Place six small ramekins (5-6 oz. each) in a large roasting pan or baking dish. Fill a kettle or pot with water to boil.
2:Add the cream, half (1/4 cup) of the sugar, and the salt to a medium saucepan over medium-high heat and bring to a boil, stirring gently. Remove from heat.
3:Pour the chopped chocolate into a microwave-safe bowl, but add 1 tablespoon at the end. Microwave in 20 second intervals, stirring well after each one. Stir in the reserved chocolate until smooth.
4:In a large bowl, whisk the egg yolks with the remaining sugar (1/4 cup) until well combined.
5:00While whisking, slowly pour about half of the hot cream into the eggs. Then switch from whisking the eggs to whisking the liquid in the saucepan and slowly pour the eggs back into the saucepan with half of the cream.
6:00Now, while stirring, slowly pour the cream into the melted chocolate. Pour in the vanilla, then strain the mixture through a fine-mesh strainer, removing the lumps.
7:00Bring the water to a boil (either in a kettle or a pot).You will need 6 to 8 cups.
8 o’clockPut the frying pan with ramekins in the oven. Pour enough hot water into the pan to come halfway up the sides of each ramekin.
9:00Pour the chocolate cream into the ramekins, filling them about 3/4 full.
10:00Bake crème brûlée until set in center (center should still be slightly wobbly), 25-30 minutes.
11:00Remove the ramekins from the water bath and refrigerate for at least 2 hours and up to 3 days.
- Serving
1:Remove the ramekins from the refrigerator at least 30 minutes before serving. Just before serving, sprinkle a thin layer of sugar evenly on the surface (about 1 tablespoon each).
2:Using a cooking torch, melt and caramelize the sugar. Allow the sugar to cool and harden before serving the crème brûlée.
Advice from Adam and Joan
- Prepare and maintain. You can prepare crème brûlée and store it in the refrigerator for up to 3 days. I cover them with plastic wrap so they don’t smell inside the fridge.When serving, take the ramekins out of the fridge at least 30 minutes before serving, add the sugar, and caramelize the top.
- There is no microwave oven. Place the chocolate and 2/3 cup of the cream in a heatproof bowl (glass or metal works well) set over an inch or two of barely simmering water. Make sure the bottom of the bowl does not touch the water. Allow the chocolate to melt slowly. stirring occasionally (this should take 5 to 6 minutes) Remove from heat and whisk until smooth and glossy.
- There is no cooking torch. Preheat the broiler, sprinkle the tops of the crème brûlées with a tablespoon of sugar, then slide them under the broiler for 2-3 minutes or until the sugar melts and caramelizes. Before serving, remove from the oven and let the sugar cool and harden.
- This recipe was inspired by Mastering and Craft, Baking and Pastry, Culinary Institute of America.
- Nutrition facts are estimates.
Nutrition per serving
Serving size
1 of 6 ramekins
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Calories
460
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Total fat
37.7 g
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Saturated fats
22.9 g
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Cholesterol
213.2 mg
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Sodium
78.5 mg
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Carbohydrate
25.9 g
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Dietary fiber
1.5 g
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Total sugars
22.6 g
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Proteins
5.2 g
