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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/chocolate-cocoa-creme-brulee-recipe/