Chocolate Crème Brûlée

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Dive into the ultimate indulgence with this rich and velvety Chocolate Crème Brûlée. It’s a dreamy twist on the classic French dessert that blends deep cocoa notes with the smooth, creamy custard base we all love. With a perfectly caramelized sugar top that gives way to silky chocolate underneath, it’s a spoonful of luxury in every bite.

This dessert is the perfect balance of sophistication and comfort. Whether you’re looking to impress dinner guests or treat yourself to something special, this Chocolate Crème Brûlée delivers on all fronts. It’s easier than it looks and worth every moment of anticipation as you crack through that sugar shell.

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What Kind of Chocolate Should I Use?

For the most decadent and smooth results, use high-quality bittersweet or semisweet chocolate (around 60-70% cocoa content). The better the chocolate, the more luxurious your crème brûlée will taste. Avoid chocolate chips, which often contain stabilizers that affect the texture.

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Ingredients for the Chocolate Crème Brûlée

Heavy Cream
Provides the silky, rich base that makes the custard luscious and smooth.

Egg Yolks
Essential for thickening the custard and delivering that signature creamy texture.

Granulated Sugar
Sweetens the custard and is also used for that classic caramelized topping.

Bittersweet Chocolate
Melts into the cream to infuse the dessert with deep, rich chocolate flavor.

Vanilla Extract
Balances the intensity of the chocolate with a warm aromatic note.

Salt
Just a pinch enhances the overall flavor and complexity of the custard.

Hot Water (for the water bath)
Helps bake the custard gently and evenly, preventing curdling.

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How To Make the Chocolate Crème Brûlée

Step 1: Prepare the Cream and Chocolate

In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add in the chopped bittersweet chocolate. Let it sit for a minute, then stir until smooth and fully melted.

Step 2: Whisk the Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened. This helps create that signature custard texture.

Step 3: Combine and Temper

Slowly pour the warm chocolate-cream mixture into the yolks while whisking constantly. This process, called tempering, ensures you don’t scramble the eggs. Add in the vanilla extract and a pinch of salt to deepen the flavor.

Step 4: Fill the Ramekins

Strain the custard through a fine mesh sieve into a large measuring cup or bowl. This removes any bits of cooked egg and ensures a silky smooth texture. Pour the custard evenly into ramekins.

Step 5: Bake in a Water Bath

Place ramekins in a deep baking dish. Carefully pour hot water around them until it reaches halfway up the sides. Bake at 325°F (160°C) for about 30-35 minutes, or until the custard is set but still has a slight jiggle in the center.

Step 6: Chill to Set

Remove ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Step 7: Caramelize the Top

Right before serving, sprinkle a thin layer of sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Alternatively, you can broil them briefly under a hot oven broiler. Let the tops cool for a minute until the sugar hardens into a brittle shell.

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How to Serve and Store Chocolate Crème Brûlée

Serve Chocolate Crème Brûlée chilled, ideally about 20 minutes out of the fridge so it’s not ice-cold but still firm and creamy. The crackly top should be torched just before serving to keep that contrast of crisp and soft. Garnish with fresh berries or a sprinkle of flaky salt if you’d like an extra touch.

Store any leftovers (without the caramelized top) tightly wrapped in the refrigerator for up to 3 days. Only torch the sugar layer right before you plan to serve—once caramelized, it’s best enjoyed immediately for maximum crunch.

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Frequently Asked Questions

How far in advance can I make Chocolate Crème Brûlée?

You can prepare and chill the custards up to 2 days in advance. Just hold off on the sugar topping until you’re ready to serve.

Can I use milk instead of cream?

Heavy cream is best for richness and structure. Milk will make it too loose and less indulgent.

What if I don’t have a kitchen torch?

You can use your oven’s broiler. Place ramekins under the broiler for a minute or two until the sugar melts and browns. Keep a close eye to avoid burning.

Why did my custard turn out grainy?

This usually happens when the eggs cook too quickly. Make sure to temper slowly and bake in a gentle water bath.

Can I freeze Chocolate Crème Brûlée?

It’s not recommended. Freezing alters the creamy texture and can cause separation.

What size ramekins should I use?

Four to six-ounce ramekins are ideal. Smaller ramekins set more evenly and are perfect for individual portions.

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Want More Dessert Ideas with a Twist?

If you adore this Chocolate Crème Brûlée, you’ll want to try these other decadent creations from the Life With Nina kitchen:

• Red Velvet Cookies with Cream Cheese Frosting for that rich cocoa flavor in handheld form.
• New York Cheesecake when you’re craving silky-smooth vanilla decadence.
• Overnight Crème Brûlée French Toast for a breakfast twist on your favorite dessert.
• Hot Fudge Pie to indulge in a molten-style chocolate dessert.
• Chocolate Caramel Dump Cake for a gooey, low-effort, high-reward treat.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with bittersweet or semisweet chocolate? Did you broil or torch the top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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