Chocolate Cocoa Creme Brulee Recipe

Introduction

Chocolate Crème Brûlée is a decadent twist on the classic French dessert, combining rich chocolate and creamy custard with a crisp caramelized sugar topping. This elegant dessert is surprisingly easy to make and perfect for impressing guests or indulging yourself.

Ingredients

• 6 egg yolks (room temperature)
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder (sifted)
• 2 cups heavy cream
• 4 oz semi-sweet chocolate (chopped)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup fine sugar

Instructions

1. Step 1: Preheat the oven to 325 degrees F. Place six 7 to 8-ounce ramekins into a roasting pan.
2. Step 2: In a large bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and salt until well mixed, scraping the sides and bottom of the bowl as needed.
3. Step 3: Add the sifted cocoa powder to the egg mixture and whisk until fully combined, again scraping the bowl to incorporate everything evenly.
4. Step 4: Place the chopped chocolate in a medium bowl.
5. Step 5: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat immediately to prevent boiling.
6. Step 6: Pour the hot cream over the chopped chocolate and let it sit for 1 minute. Then stir until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the vanilla extract.
7. Step 7: With a mixer on low speed, slowly add the warm chocolate mixture to the egg and cocoa mixture. Add it in gradually to avoid cooking the eggs.
8. Step 8: Use a spoon to remove any foam that has formed on top of the custard mixture for a silky texture.
9. Step 9: Pour the custard evenly into the prepared ramekins.
10. Step 10: Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a water bath.
11. Step 11: Bake for 45 to 50 minutes until the custard appears set but still jiggles slightly in the center.
12. Step 12: Remove the pan from the oven and allow the ramekins to cool in the water bath, then transfer them to the refrigerator.
13. Step 13: Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or up to 3 days.
14. Step 14: When ready to serve, remove from the fridge and let sit at room temperature for 30 minutes.
15. Step 15: Sprinkle about one tablespoon of fine sugar on top of each custard. Use a kitchen torch to gently melt and caramelize the sugar, forming a crisp topping.
16. Step 16: If you don’t have a torch, place the ramekins under the broiler to caramelize the sugar, watching carefully to avoid burning.
17. Step 17: Let the crème brûlée rest for 10 minutes before serving to allow the topping to harden.

Tips & Variations

• Use good quality semi-sweet chocolate for the best flavor and texture.
• If you don’t have a kitchen torch, broiling is a simple alternative for caramelizing the sugar topping.
• For added richness, add a pinch of espresso powder to the chocolate mixture to enhance the chocolate flavor.
• Make sure the cream is hot but not boiling to prevent curdling the eggs.

Storage

Store the prepared crème brûlée covered in the refrigerator for up to 3 days. The caramelized sugar topping is best added just before serving to maintain its crispness. Leftover custard without the topping will keep well and can be reheated gently, but reheating after caramelizing the sugar is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare chocolate crème brûlée ahead of time?

Yes, you can prepare the custard and refrigerate it for up to 3 days. Add the sugar topping and caramelize it just before serving for the best texture.

What if I don’t have ramekins?

Ramekins are ideal for even cooking and presentation, but you can use any small oven-safe dishes that hold about 7 to 8 ounces. Just keep in mind the cooking time may vary slightly.

Chocolate Cocoa Creme Brulee Recipe

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★★★★★

4.6 from 672 reviews

This rich and velvety Chocolate Crème Brûlée combines the classic creamy custard dessert with deep chocolate flavor. Topped with a perfectly crisp caramelized sugar crust, this elegant dessert is baked in a water bath for a delicate texture and finished with a torch or broiler to create the signature caramelized topping. Perfect for special occasions or a decadent treat, this recipe serves 6 and requires about 1 hour including baking and chilling time.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes plus 2 hours chilling
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Custard Base

• 6 egg yolks (room temperature)
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup cocoa powder (sifted)
• 4 oz semi-sweet chocolate (chopped)
• 2 cups heavy cream
• 1 teaspoon vanilla extract

Topping

• 1/3 cup fine sugar (for caramelizing)

Instructions

1. Preheat Oven. Preheat your oven to 325 degrees F to prepare for baking the crème brûlée.
2. Prepare Ramekins. Place 6 ramekins (each 7 to 8 ounces) into a large roasting pan ready for the water bath.
3. Mix Egg Yolks. In a large bowl, whisk together the egg yolks, granulated sugar, and salt until well combined, scraping the sides and bottom to fully incorporate ingredients.
4. Add Cocoa Powder. Whisk in the sifted cocoa powder until the mixture is fully combined and smooth, scraping the bowl again to ensure even mixing. Set aside.
5. Melt Chocolate with Cream. Place chopped semi-sweet chocolate in a medium bowl. Heat heavy cream in a saucepan over medium heat until hot and simmering lightly without boiling, then pour over the chocolate. Let sit for 1 minute before stirring gently until the mixture is smooth and shiny. Stir in vanilla extract.
6. Combine Custard Mixtures. Using a mixer on low speed, slowly add the warm chocolate-cream mixture to the egg yolk mixture in increments to prevent cooking the eggs. Mix until fully combined and smooth.
7. Remove Foam. Use a spoon to scoop off any foam on the surface of the custard mixture for a smooth texture.
8. Fill Ramekins. Pour the custard evenly into the prepared ramekins in the roasting pan.
9. Add Water Bath. Carefully pour hot water into the roasting pan to come halfway up the sides of the ramekins to ensure gentle, even baking.
10. Bake Custard. Bake for 45 to 50 minutes, checking that the custards are set with a slight jiggle in the center.
11. Cool and Chill. Remove ramekins from the water bath and let cool to room temperature before covering with plastic wrap and refrigerating for at least 2 hours or up to 3 days.
12. Caramelize Sugar. Before serving, bring chilled custards to room temperature for 30 minutes. Sprinkle about 1 tablespoon fine sugar evenly over each custard. Use a culinary torch to gently melt and caramelize the sugar until a crispy golden crust forms. Alternatively, broil under a hot oven grill, watching carefully to avoid burning.
13. Serve. Allow the caramelized crème brûlée to rest for 10 minutes before serving to let the sugar crust harden perfectly.

Notes

• Room temperature egg yolks help ensure a smooth custard without curdling.
• Do not boil the cream; overheating can cause the chocolate to seize and spoil the texture.
• The water bath is essential for even, gentle cooking to prevent cracks.
• Removing foam before baking results in a silky, smooth custard surface.
• If using the broiler to caramelize sugar, watch closely to avoid burning as it happens quickly.
• Refrigerate leftovers covered for up to 3 days; the sugar crust best if caramelized just before serving.

Keywords: Chocolate Crème Brûlée, chocolate custard dessert, baked custard, caramelized sugar topping, French dessert