Description
This Chocolate Crème Brûlée is a rich and elegant twist on the classic French dessert. With a velvety chocolate custard base and a crisp, caramelized sugar top, it’s a show-stopping treat perfect for holidays, dinner parties, or simply when you need a little decadence.
Ingredients
Scale
2 cups heavy cream
5 large egg yolks
1/3 cup granulated sugar (plus more for topping)
4 oz bittersweet chocolate (60-70%), chopped
1 tsp vanilla extract
Pinch of salt
Hot water (for baking dish)
Instructions
- Preheat oven to 325°F (160°C).
- In a saucepan, heat the cream over medium heat until it begins to simmer. Remove from heat and stir in chopped chocolate until smooth.
- In a separate bowl, whisk egg yolks and sugar until pale and slightly thickened.
- Slowly pour the warm chocolate cream into the yolks while whisking constantly. Stir in vanilla and salt.
- Strain the mixture through a fine mesh sieve into a measuring cup. Pour into ramekins.
- Place ramekins in a deep baking dish. Add hot water to reach halfway up the sides.
- Bake for 30-35 minutes, until custards are set but slightly wobbly in the center.
- Cool to room temp, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle tops with sugar and caramelize using a kitchen torch or broiler. Let sit 1 minute to harden.