Chocolate Creme Brulee

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When I first made this Chocolate Creme Brulee, I couldn’t stop smiling at how decadent and satisfying it turned out. Every spoonful was silky, rich, and perfectly balanced between creamy custard and that crackly caramelized sugar top. It was exactly the kind of dessert I want to serve when I’m hosting a dinner party — it wows everyone at the table while secretly being quite simple to prepare.

I love how this dessert marries the elegance of traditional creme brulee with the indulgence of deep chocolate flavor. The aroma of melted chocolate whisked into velvety cream still lingers in my kitchen, and I can promise you it tastes even better than it smells. It’s one of those desserts that make you pause and savor each bite.

If you’re like me and you appreciate a dessert that’s both impressive and approachable, then this Chocolate Creme Brulee is destined to become your new favorite. Whether it’s a cozy date night or a festive gathering, it never fails to delight. For another irresistible chocolate idea, you might enjoy my Cherry Chocolate Cheesecake or even some fun Irresistible Funnel Cake Bites to complement your sweet spread.

Why You’ll Love This Chocolate Creme Brulee

This Chocolate Creme Brulee is everything you want in a dessert: creamy, chocolatey, with a dramatic sugar crust that shatters beautifully. It’s surprisingly easy to make ahead of time, leaving you free to enjoy your company without fussing over dessert. The combination of textures — smooth custard under crisp caramel — is simply divine. And best of all, it only requires a handful of simple ingredients, making it a dessert anyone can master and everyone will remember.

Ingredients

Heavy Cream – This forms the base of the custard, making it rich and velvety smooth.

Egg Yolks – Essential for creating the creamy texture and helping the custard set properly.

Granulated Sugar – Sweetens the custard and also creates the signature caramelized crust on top.

High-Quality Dark Chocolate – The star of the show, giving the dessert its deep, luscious chocolate flavor.

Vanilla Extract – Adds warmth and complexity to complement the chocolate.

Salt – Just a pinch brings out the richness of the chocolate and balances the sweetness.

How to Make Chocolate Creme Brulee

Step 1: Heat the Cream

In a saucepan over medium heat, warm the heavy cream until it’s steaming but not boiling. Stir in the chopped dark chocolate until melted and smooth. Remove from heat.

Step 2: Whisk the Yolks and Sugar

In a mixing bowl, whisk together egg yolks, granulated sugar, vanilla extract, and salt until pale and slightly thickened.

Step 3: Temper the Eggs

Slowly pour the warm chocolate cream into the egg mixture, whisking constantly to prevent curdling. Mix until fully combined and silky.

Step 4: Bake in a Water Bath

Pour the custard into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 35–40 minutes until just set but slightly jiggly in the center.

Step 5: Chill

Remove ramekins from the water bath and cool to room temperature. Then refrigerate for at least 2 hours, preferably overnight, to firm up.

Step 6: Caramelize the Sugar

Just before serving, sprinkle an even layer of sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Serve immediately and enjoy that perfect crack with every bite.

Recipe Variations and Possible Substitutions

If you’re feeling creative, try swapping the dark chocolate for milk or white chocolate for a sweeter take. You can also infuse the cream with flavors like orange zest, espresso powder, or even a splash of your favorite liqueur before mixing it with the yolks. For a dairy-free version, full-fat coconut milk can replace heavy cream, though the texture may be slightly softer.

Serving and Pairing Suggestions

Serve your Chocolate Creme Brulee with fresh berries or a dollop of lightly sweetened whipped cream to brighten up the rich chocolate. I also love adding a few chocolate curls or a dusting of cocoa powder for an extra elegant touch. It pairs beautifully with a glass of dessert wine or even a strong espresso if you prefer something less sweet.

Storage and Reheating Tips

Once baked and chilled, the custards can be stored covered in the refrigerator for up to three days. Caramelize the sugar just before serving so the top stays crisp. If you need to refresh the caramel crust, sprinkle on a little more sugar and torch again lightly. Avoid freezing as it can affect the creamy texture.

FAQs

Can I make Chocolate Creme Brulee ahead of time?

Yes! You can prepare the custards a day or two in advance and keep them refrigerated. Just wait to torch the sugar until just before serving.

How do I know when the Chocolate Creme Brulee is done baking?

The edges should be set while the center still jiggles slightly when you gently shake the ramekin. It will continue to set as it cools.

Do I need a torch to make Chocolate Creme Brulee?

A torch gives the best results for that crisp caramel top, but you can also use your oven’s broiler in a pinch. Watch closely to avoid burning.

What kind of chocolate is best for Chocolate Creme Brulee?

I recommend using a good-quality dark chocolate, around 60–70% cocoa, for the perfect balance of richness and sweetness.

Related Recipe You’ll Like

If you loved this Chocolate Creme Brulee, you won’t want to miss my Nutella French Toast Casserole, which is just as decadent and perfect for brunch or dessert.

Save and Share This Recipe for Later

If this Chocolate Creme Brulee made your mouth water, don’t forget to save it for later. Pin this recipe to your favorite Pinterest board so you can find it whenever you’re craving a luxurious dessert. Feel free to share it on Facebook, Instagram, or send it to a friend who loves chocolate as much as you do — everyone deserves a little indulgence!

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