Chocolate Creme Brulee

With its fancy French name, two complex layers and quintessential spot on any restaurant dessert menu, creme brulee can feel unobtainable for home cooks. But don’t let the façade fool you; making creme brulee is just as much for novice cooks as it is for those donning a chef’s coat. And with a truly irresistible chocolate upgrade, this sophisticated dessert may just become a staple for your dinner parties or Valentine’s Day desserts.

This chocolate creme brulee recipe has the iconic crackly top that, once shattered with the back of a spoon, gives way to a decadent chocolate custard. It’s thick, creamy, rich and as romantic as a dessert can get. Serve it with raspberries, whipped cream and a sweet after-dinner drink, and this creme brulee chocolate recipe will be the perfect end to an unforgettable dinner at home.

Chocolate Creme Brulee Ingredients

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• Egg yolks: Carefully separate the egg whites from the yolks, placing the egg whites in an airtight container and the egg yolks in a bowl. There are a lot of ways to use leftover egg whites, so don’t discard them!
• Sugar: Granulated sugar is needed in the creme brulee base and to caramelize the top.
• Instant espresso powder: Did you know that instant espresso powder is the secret ingredient for better chocolate desserts? Espresso accentuates the chocolate’s flavor without adding a caffeine taste to the creme brulee chocolate.
• Heavy whipping cream: Be sure to buy heavy whipping cream instead of just heavy cream. The latter has a lower fat percentage, meaning the custard won’t set up as rich and creamy.
• Semisweet chocolate: Pick out a high-quality semisweet chocolate. The splurge will make this chocolate creme brulee recipe taste restaurant-quality.
• Vanilla extract: Delicate, floral vanilla adds a sweet touch to this rich, creamy and chocolaty creme brulee.

Directions

Step 1: Heat the cream, chocolate and sugar

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Preheat the oven to 325°F. In a small bowl, whisk together the egg yolks, 1/4 cup sugar and the instant espresso powder (if using), then set the bowl aside.

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In a small saucepan, combine the heavy whipping cream, chopped semisweet chocolate and 1/4 cup granulated sugar. Heat the mixture over medium-low heat until the chocolate is melted and the mixture is smooth, stirring constantly.

Step 2: Temper the eggs

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Remove the saucepan from the heat, and stir in the vanilla.

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Add a small amount of the hot mixture into the egg yolk mixture, whisking vigorously. Return the egg mixture to the pan, whisking constantly.

Editor’s Tip: When tempering, I like to add 1/4 cup of the hot liquid at a time into the egg mixture. I’ll then do this three more times, so there is 1 cup hot liquid whisked in with the eggs. Then I’ll add the egg mixture back into the saucepan, whisking it immediately with the hot liquids.

Step 3: Bake with a water bath

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Pour the custard mixture into six 4-ounce ramekins. Place the ramekins in a baking pan. Pour 1 inch boiling water into the pan to create the water bath.

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Carefully place the baking pan in the oven and bake the creme brulee, uncovered, until the centers are set, 50 to 55 minutes. Remove the ramekins from the water bath and onto a wire rack to cool at room temperature for one hour.

Step 4: Refrigerate the creme brulees

Refrigerate the creme brulees for at least four hours or overnight.

Editor’s Tip: If the ramekins are cooled enough to handle, cover the creme brulees with storage wrap before they go into the fridge so they don’t soak up any fridge smells.

Step 5: Caramelize the sugar

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Now it’s time to add that iconic caramelized sugar top! Place the ramekins on a baking sheet and let them stand at room temperature for 15 minutes. Sprinkle the remaining sugar evenly on the tops of the creme brulees. Place them under the broiler 8 inches from the heat until the sugar is caramelized, four to seven minutes. Pop the creme brulees back in the refrigerator until they’re firm, one to two hours.

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Recipe Variations

• Caramelize with a butane torch: Toasting the tops with a butane torch offers more caramelizing control than the oven’s broiler. Simply sprinkle the remaining 1/4 cup sugar evenly on the custard tops and caramelize the sugar with the torch. Then, serve the chocolate creme brulee immediately.
• Add toppings: Once your sugar is caramelized and you’re ready to serve, feel free to top each chocolate creme brulee with shaved chocolate, fresh berries, toasted hazelnuts or a drizzle of Nutella.

How to Store Chocolate Creme Brulee

Let your chocolate creme brulees come to room temperature, then cover the top of each one with storage wrap. Don’t forget to do this or your custard will likely absorb lingering smells from your fridge. After you’ve covered the creme brulees, stash them in the fridge where they can be kept for up to three days.

Can you make chocolate creme brulee ahead of time?

You absolutely can make a chocolate creme brulee recipe ahead of time. This is a great overnight dessert to pull off so it’s ready for your dinner party or Valentine’s Day date. Once the custards are baked and have cooled to room temperature, cover each ramekin with storage wrap and let the creme brulees chill overnight in the fridge. Once you’re ready to serve, take them out of the fridge and remove the storage wrap. Follow the recipe’s directions from here, caramelizing the sugar using the broiler or a butane torch.

Chocolate Creme Brulee Tips

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Do you have to use a water bath to make chocolate creme brulee?

It is highly recommended to bake the chocolate creme brulee with a water bath. The water bath ensures the custards cook evenly and gently, without running the risk of dryingout.

How do you avoid scrambling the eggs when making the custard?

It’s critical that you get the tempering just right to avoid scrambling the eggs when making the custard. Learning how to temper eggs seems tricky, but understanding the why helps us master the how. In Step 2 of this recipe, we add egg yolks to very hot liquid to thicken the liquid into a custard. However, we can’t just add the yolks right in or we’ll make something similar to egg drop soup.

Instead, we need to temper the eggs first. Tempering is when you slowly add a small amount of the hot liquid into cold, beaten eggs while whisking constantly. This technique slowly brings the eggs to the same temperature as the hot liquid, so as not to scramble the eggs. After a certain amount of the hot liquid is whisked into the eggs, you can add the egg mixture into the larger amount of hot liquid and continue cooking, without making scrambled eggs.

How do you serve chocolate creme brulee?

Serve chocolate creme brulee with fresh fruit, a garnish of mint and a dollop of homemade whipped cream. This dessert is perfect served with coffee, espresso, tea, and after-dinner drinks like port wine, amaro, sherry or Kahlua.