Chocolate Creme Brulee
Indulge in the ultimate fusion of elegance and richness with this decadent Chocolate Crème Brûlée recipe. Featuring velvety-smooth custard infused with the luxurious flavor of melted semi-sweet chocolate, this dessert is a chocolate lover's dream. A subtle hint of vanilla and a touch of salt enhance the complexity of each bite, while the signature caramelized sugar crust adds a delightful crunch. With its simple water bath baking technique ensuring a creamy, silky texture and the option to broil or torch for that perfect golden topping, this dessert is as impressive as it is delicious. Perfect for special occasions or when you want to wow your guests, this Chocolate Crème Brûlée is guaranteed to become a decadent favorite.
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Ingredients
- 2 cups Heavy cream
- 4 ounces Semi-sweet chocolate (chopped or chips)
- 5 large Egg yolks
- 0.3333 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 tablespoons Turbinado or granulated sugar (for topping)
Directions
Step 1
Preheat your oven to 325°F (160°C). Prepare a large baking dish by placing 4 ramekins inside. Set aside.
Step 2
In a medium saucepan, heat the heavy cream over medium heat until it starts to simmer. Do not let it boil.
Step 3
Remove the saucepan from the heat and stir in the chopped semi-sweet chocolate until completely melted and smooth. Set aside to cool slightly.
Step 4
In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is pale and slightly thickened.
Step 5
Slowly pour the slightly cooled chocolate cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and create a smooth custard.
Step 6
Strain the mixture through a fine-mesh sieve into a pouring jug to remove any lumps or bits of cooked egg.
Step 7
Divide the custard mixture evenly among the ramekins in the baking dish.
Step 8
Carefully pour hot water into the baking dish, making sure it comes halfway up the sides of the ramekins to create a water bath.
Step 9
Bake the custards in the preheated oven for 40-45 minutes, or until they are set around the edges but still slightly jiggly in the center.
Step 10
Remove the ramekins from the water bath and allow them to cool to room temperature, then refrigerate for at least 2 hours (or overnight) until thoroughly chilled.
Step 11
When ready to serve, sprinkle 1 tablespoon of turbinado or granulated sugar evenly over the surface of each custard.
Step 12
Use a kitchen torch to caramelize the sugar, moving in small circular motions until a crisp, golden-brown crust forms. Alternatively, place the ramekins under a broiler on high heat for a few minutes, watching closely to prevent burning.
Step 13
Allow the sugar crust to cool for 1-2 minutes before serving. Enjoy your decadent Chocolate Creme Brulee!
Nutrition Facts
| Serving size | (801.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2909.5 |
| Total Fat 215.0g | 0% |
| Saturated Fat 124.3g | 0% |
| Cholesterol 1402.5mg | 0% |
| Sodium 809.0mg | 0% |
| Total Carbohydrate 189.5g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 174.8g | |
| Protein 17.6g | 0% |
| Vitamin D 91.5IU | 0% |
| Calcium 155.6mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 567.2mg | 0% |
Source of Calories