Chocolate Crème Brûlée Recipe - Easy Dessert Recipes (2024)

• ▢ 5 large egg yolks 70 grams
• ▢ ½ cup granulated sugar 100 grams, divided
• ▢ 2 cups heavy whipping cream 454 grams
• ▢ ¼ cup semisweet chocolate chips 43 grams
• ▢ 1 teaspoon pure vanilla extract 4 grams

For Topping

• ▢ 2 tablespoons granulated sugar 25 grams
• ▢ Strawberries optional, for serving
• ▢ Powdered Sugar optional, for serving

• Preheat the oven to 300°F.

• In a medium bowl, whisk the egg yolks and half of the sugar together, then set the bowl aside.

  5 large egg yolks, ½ cup granulated sugar

• In a small saucepan, combine the heavy whipping cream and the remaining sugar, whisking together until it begins to lightly bubble, but not boil. Gradually stir in the chocolate chips and keep whisking on low heat until the chocolate has completely melted. You can scrape the whisk on the bottom of the saucepan to make sure there are not unmelted pieces of chocolate. Once the whisk is clear, remove from heat.

  2 cups heavy whipping cream, ¼ cup semisweet chocolate chips

• Allow the chocolate and cream mixture to cool for about 30-60 seconds, then quickly whisk it into the sugar and yolks. (Allowing it to cool for 30 seconds and whisking quickly ensures the eggs won’t cook when they are heated.) Stir in the vanilla until the entire mixture is combined.

  1 teaspoon pure vanilla extract

• Evenly distribute the mixture into small ramekins, being careful not to overfill. Place the ramekins into a baking pan, before filling the pan with water to surround the ramekins. The water should be at least a quarter of the way but no more than halfway up the sides of the ramekins before placing in the oven.

• Bake for about 50-55 minutes, until the crème brûlée has set. Remove from the oven and the baking pan/water. Cover each ramekin with plastic wrap and allow to cool. Chill in the refrigerator for at least 1 hour.

• Once the crème brûlée is completely chilled, sprinkle a small spoonful of sugar on the top of each ramekin. Use a food torch to heat the sugar until it crystalizes on top. If you don't have a torch, place the ramekins on a baking sheet and place in the oven on the top rack. Use the broil option for a few minutes, until the sugar crystalizes.

  2 tablespoons granulated sugar

• Serve with strawberries or sprinkles of powdered sugar if desired.

  Strawberries, Powdered Sugar

• The size of the ramekin is very important. If your ramekin is too deep, the pudding will most likely not bake evenly. Try to aim for the small ramekins you see in my photos!
• When adding water to the baking pan, do your best to not get any water in the ramekins. Even the smallest amount of water can disrupt the chocolate base and cause it to not bake correctly.
• White granulated sugar works best for the tops of crème brûlée. No other sugar achieves the same delicious caramelization as plain white sugar!
• Nutritional information does not include optional ingredients.

Storage:Store chocolate crème brûlée tightly wrapped with plastic wrap in the refrigerator for up to 3 days.

Nutrition Facts

Chocolate Crème Brûlée Recipe

Amount Per Serving

Calories 664Calories from Fat 477

% Daily Value*

Fat 53g82%

Saturated Fat 32g200%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 378mg126%

Sodium 44mg2%

Potassium 203mg6%

Carbohydrates 41g14%

Fiber 1g4%

Sugar 39g43%

Protein 8g16%

Vitamin A 2079IU42%

Vitamin C 1mg1%

Calcium 115mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.