Chocolate Crème Brûlée
Our Chocolate Crème Brûlée recipe boasts a rich, silky chocolate custard that is paired with a caramelized sugar topping, creating a satisfyingly crunchy contrast. This classic French dessert features heavy cream, premium dark chocolate, and a hint of chocolate or coffee liqueur for added depth of flavor. With a total time of 2 hours and 30 minutes, including cooling and chilling, this Chocolate Crème Brûlée is perfect for special occasions or any time you want to indulge in a luxurious, chocolatey treat.
1 extra-large egg
3 extra-large egg yolks
1/3 cup (66g) sugar, plus extra for topping
2 cups (473ml) heavy cream
5 ounces (142g) 70% dark chocolate, chopped
3 Tablespoons (44ml) chocolate liqueur (or coffee liquor)
1 teaspoon (10ml) vanilla extract
Preheat the oven to 275 degrees. Place four (8-ounce) ramekins in a pan large enough to hold them completely flat.
In a large bowl, whisk together the egg, egg yolks, and sugar until combined. Scald cream in a heavy, medium saucepan (175-180F) over low heat, then remove from heat. Add chocolate and stir until chocolate is melted and mixture is smooth. Slowly whisk the cream mixture into the egg mixture, then whisk in liqueur and vanilla. Pour into the prepared ramekins.
Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.