A Chocolate Creme Brulee Recipe Recipe to Satisfy Your Decadent Dessert Cravings

The chocolate version of any dessert is always the best–or at least, that’s what my sweet tooth communicates to my brain. Nevertheless, I know I’m not the only one as desserts like chocolate crème brûlée are rivaling their plain counterparts. Chocolate crème brûlée is every bit as rich and velvety as the classic version, however, the cocoa ingredient gives it an extra decadent taste. Although this crème brûlée requires some prep, it pays off for a flavorful dessert that your nearest and dearest chocoholics will adore. Keep reading to learn tips and a recipe to make homemade chocolate crème brûlée without hassle.

What is chocolate creme brulee?

This variation of crème brûlée uses classic ingredients, such as heavy cream, egg yolks, vanilla and sugar, with the addition of cocoa powder and/or chocolate. These ingredients are prepared into a custard and baked in a water bath to ensure a creamy consistency. Then comes the fun part as the dessert is sprinkled with more sugar and torched until the top is fully caramelized (or burnt if you will). It’s not only sweet but it’s full of rich and earthy flavors thanks to the chocolate.

Easy trick for torching a creme brulee without a kitchen torch

Typically, you’d brûlée this dessert with a kitchen torch such as the ThermoMaven Butane Torch—which is a convent option as it caramelizes the sugar in seconds. Though, if you don’t have a kitchen torch, your boiler is the perfect substitute. Place your oven’s broiler setting on high to toast the sugar quickly, but make sure you watch it carefully so it doesn’t burn too much. Before you know it, you’ll have a creamy chocolate dessert with a crackling sugary top. Yum!

How to make chocolate creme brulee

For a foolproof chocolate crème brûlée dessert, try this recipe from YouTuber Baked By An Introvert.

Chocolate Creme Brulee

Ingredients:

• 1 cup milk
• 1 cup heavy cream
• ¼ tsp. espresso powder
• 5 Tbs. unsweetened cocoa powder
• 3 oz. semisweet chocolate, finely chopped
• ½ cup light brown sugar
• 5 large egg yolks, room temperature
• Granulated sugar, for brûlée-ing the top

Directions:

• Active: 15 mins
• Total time: 4 hrs., 50 mins
• Yield: 6 servings

1. Preheat oven to 325°F. Place six 4-ounce ramekins in 2-inch deep baking dish. Set aside.
2. Heat milk and cream in medium saucepan over medium-high heat until bubbles appear along sides of pan. Whisk in espresso powder, cocoa powder, and chopped chocolate until fully melted and combined, about 1 to 2 minutes. Remove from the heat.
3. In medium bowl, quickly whisk sugar and egg yolks together until frothy.
4. Slowly pour hot chocolate cream into yolk mixture while whisking continuously until well combined.
5. Strain mixture through fine-mesh sieve into a pitcher or large liquid measuring cup. Pour custard into the ramekins. Place baking pan with filled ramekins inside oven then carefully fill the pan with enough hot water to come ⅔ of way up sides of ramekins.
6. Bake 25 to 30 minutes. Custard should be just until set with only a small area of jiggle in center. Remove baking dish from oven and allow ramekins to cool in water bath. Once the ramekins are cool enough to handle, remove them from water, cover with plastic wrap and refrigerate at least 4 hours or up to 2 days before serving.
7. Just before serving, sprinkle tops of each custard with about 2 tsp. granulated sugar and caramelize sugar with kitchen torch or broiler. Serve and enjoy!

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This story was originally published December 6, 2024 at 7:00 PM.