Chocolate Crème Brûlée Recipe
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4.9
33 reviews
Excellent
Chocolate Crème Brûlée Recipe
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As much as I love a classic vanilla serving of crème brûlée, I must admit... this chocolate version is even richer and more delectable!
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Ingredients
- 5 large egg yolks
- ½ cup granulated sugar divided
- 2 cups heavy whipping cream
- ¼ cup semisweet chocolate chips
- 1 teaspoon pure vanilla extract
For Topping
- 2 tablespoons granulated sugar
- strawberries optional, for serving
- powdered sugar optional, for serving
Instructions
- Preheat the oven to 300°F.
- In a medium bowl, whisk the egg yolks and half of the sugar together, then set the bowl aside.
- In a small saucepan, combine the heavy whipping cream and the remaining sugar, whisking together until it begins to lightly bubble, but not boil. Gradually stir in the chocolate chips and keep whisking on low heat until the chocolate has completely melted. You can scrape the whisk on the bottom of the saucepan to make sure there are not unmelted pieces of chocolate. Once the whisk is clear, remove from heat.
- Allow the chocolate and cream mixture to cool for about 30-60 seconds, then quickly whisk it into the sugar and yolks. (Allowing it to cool for 30 seconds and whisking quickly ensures the eggs won’t cook when they are heated.) Stir in the vanilla until the entire mixture is combined.
- Evenly distribute the mixture into small ramekins, being careful not to overfill. Place the ramekins into a baking pan, before filling the pan with water to surround the ramekins. The water should be at least a quarter of the way but no more than halfway up the sides of the ramekins before placing in the oven.
- Bake for about 50-55 minutes, until the crème brûlée has set. Remove from the oven and the baking pan/water. Cover each ramekin with plastic wrap and allow to cool. Chill in the refrigerator for at least 1 hour.
- Once the crème brûlée is completely chilled, sprinkle a small spoonful of sugar on the top of each ramekin. Use a food torch to heat the sugar until it crystalizes on top. If you don't have a torch, place the ramekins on a baking sheet and place in the oven on the top rack. Use the broil option for a few minutes, until the sugar crystalizes.
- Serve with strawberries or sprinkles of powdered sugar if desired.
Notes
- Storage: Store chocolate crème brûlée tightly wrapped with plastic wrap in the refrigerator for up to 3 days.
- The size of the ramekin is very important. If your ramekin is too deep, the pudding will most likely not bake evenly. Try to aim for the small ramekins you see in my photos!
- When adding water to the baking pan, do your best to not get any water in the ramekins. Even the smallest amount of water can disrupt the chocolate base and cause it to not bake correctly.
- White granulated sugar works best for the tops of crème brûlée. No other sugar achieves the same delicious caramelization as plain white sugar!
- Nutritional information does not include optional ingredients.
Nutrition Information
Show Details
Calories
664kcal
(33%)
Carbohydrates
41g
(14%)
Protein
8g
(16%)
Fat
53g
(82%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
378mg
(126%)
Sodium
44mg
(2%)
Potassium
203mg
(6%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
2079IU
(42%)
Vitamin C
1mg
(1%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 53g | 82% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 378mg | 126% |
| Sodium | 44mg | 2% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 2079IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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