I remember the first time I tried a crème brûlée on a trip to Paris with my best friend. The delicate crack of the caramelized sugar topping, followed by the creamy custard underneath, was pure heaven. While the classic vanilla version is always a delight, sometimes a little twist can elevate the dessert to new heights. That’s where this Chocolate Crème Brûlée comes in. Rich, creamy, and infused with the deep flavor of dark chocolate, it’s a dessert that never fails to impress.
One of the things I love most about this recipe is how it combines the elegance of traditional crème brûlée with the indulgent comfort of chocolate. It’s perfect for dinner parties or even a quiet night in when you want to treat yourself. And don’t worry if you’ve never made crème brûlée before – this recipe is quite straightforward, and the results are well worth the effort.
A little tip from my kitchen to yours: if you want to experiment, try using flavored dark chocolate, like orange or mint. It adds a subtle yet delightful twist that can surprise and delight your guests. Or, for an extra touch of luxury, you can sprinkle a pinch of sea salt over the caramelized sugar for that irresistible sweet-salty combination.
Now, let’s get started on this luscious Chocolate Crème Brûlée!
Making Chocolate Creme Brulee
Ingredients
- 1/2 cup dark chocolate (chopped)
- 3 large egg yolks (room temperature)
- 1/2 cup superfine sugar (divided * See notes)
- 1 3/4 cups heavy cream
Directions
- Preheat your oven to 300°F.
- Combine the heavy cream and chopped chocolate in a small saucepan over low heat, stirring regularly until the chocolate is almost melted. Remove from heat and whisk until smooth.
- In a mixing bowl, whisk the egg yolks with 1/3 cup of the superfine sugar until glossy and smooth. Gradually whisk in the chocolate mixture. Strain through a fine sieve to remove any clumps.
- Place six ramekins in a deep baking dish or roasting pan. Pour the mixture evenly into the ramekins. Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes until the centers are just set.
- Remove the ramekins from the oven and let them cool to room temperature. Cover and refrigerate for at least 6 hours or overnight.
- When ready to serve, sprinkle half a tablespoon of superfine sugar on each ramekin. Use a blow torch to caramelize the sugar before serving.
FAQs:
Can I use milk instead of heavy cream in this chocolate creme brulee recipe?
While it’s possible to use milk instead of heavy cream, the texture and richness of the creme brulee may be compromised. Heavy cream provides a creamy, velvety consistency that milk alone cannot achieve. If you decide to use milk, consider adding a bit of cornstarch to help thicken the mixture.
What type of dark chocolate should I use for this recipe?
It’s best to use high-quality dark chocolate with at least 70% cocoa content. This will ensure a rich chocolate flavor in your creme brulee. Avoid using chocolate chips, as they often contain stabilizers that can affect the texture.
How can I tell if my creme brulee is done baking?
The creme brulee is done when the centers are just set but still have a slight wobble. This usually takes about 35-40 minutes. Be careful not to overbake, as the custard will continue to set as it cools.
Can I make creme brulee without a blow torch?
If you don’t have a blow torch, you can caramelize the sugar under the broiler. Preheat the broiler to high and place the ramekins on a baking sheet. Watch closely and remove them once the sugar has melted and turned golden brown. Be cautious, as the sugar can burn quickly.
Why do I need to strain the custard mixture?
Straining the custard mixture ensures a smooth and silky texture by removing any cooked egg bits or unmelted chocolate. This step is essential for achieving the desired consistency in your creme brulee.
How long can I store creme brulee in the refrigerator?
Creme brulee can be stored in the refrigerator for up to 3 days. Cover the ramekins with plastic wrap or lids to prevent them from absorbing any odors. Caramelize the sugar topping just before serving for the best texture.
Chocolate Creme Brulee
Ingredients
- 3 large egg yolks room temperature
- 1 3/4 cups heavy cream
- 1/2 cup dark chocolate chopped
- 1/2 cup superfine sugar divided
Instructions
- Preheat your oven to 300F.
- In a small saucepan, combine the heavy cream and chopped chocolate over low heat. Stir regularly until the chocolate is almost melted. Remove from heat and whisk until smooth.
- In a mixing bowl, whisk the egg yolks with 1/3 cup of the superfine sugar until the mixture is glossy and smooth. Slowly whisk in the chocolate mixture. Strain through a fine sieve to eliminate any clumps.
- Place six ramekins in a deep baking dish or roasting pan. Evenly distribute the mixture among the ramekins. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes until the centers are just set.
- Take the ramekins out of the oven and let them cool to room temperature. Cover and refrigerate for at least 6 hours or overnight.
- When you're ready to serve, sprinkle half a tablespoon of superfine sugar on top of each ramekin. Use a blow torch to caramelize the sugar before serving.
