This 4-ingredient chocolate creme brulee is gooey, rich, and has a gorgeous caramelized topping! It’s simple, elegant, and sure to impress.

This chocolate creme brûlée is my secret dessert weapon when I’m entertaining. It has everything people love about classic creme brûlée- that crackly caramelized sugar top and silky custard- but with a rich chocolate twist that makes it extra special.

Classic creme brûlée can be a little finicky, so it took a bit of trial and error (and plenty of taste testing, which my partner definitely didn’t complain about) to get the chocolate version just right. But once I nailed the ratio, the results spoke for themselves: unbelievably smooth, deeply chocolatey, and surprisingly easy.

It comes together with just four simple ingredients, bakes beautifully every time, and never fails to impress. I’ve served this at small dinner parties and even brought it to my friend’s baby shower recently (hi, Trix)- and I had to share the recipe so many times that I knew it deserved its own place here. 

Table of Contents

1. Key Ingredients
2. How to make chocolate creme brûlée
3. Tip- do not overcook them
4. Leftovers and make-ahead
5. More elegant desserts
6. Chocolate Creme Brulee (Recipe Card)

Why I love it

• Fail-proof. Adding chocolate actually stabilizes the custard slightly, making it smoother and easier to thicken. There is also less risk of overcooking.
• Deceptively easy to make. Make this chocolate dessert once, and I promise you’ll want to make it all the time. 

Key Ingredients

Here’s what you’ll need to whip these up. Measurements are in the recipe card below.

• Heavy whipping cream. Since we’re heating it up, I recommend bringing it to room temperature first. 30 minutes beforehand should be plenty of time.
• Chocolate. Dark chocolate is a non-negotiable for this dessert. I tested it with milk chocolate, and it is just too sweet (even my partner, who loves super-sweet things, thought so). I like to use bars with at least 70% cocoa content, like Ghirardelli or Lindt. Do not use chocolate chips, as they don’t melt smoothly.
• Egg yolks. The yolks are what give the dessert its rich texture and smooth consistency. Like the cream, please bring them to room temperature first. If they’re cold, they’re more likely to scramble when you add them to the warm chocolate mixture. 
• Superfine sugar. A less common blend of sugar, superfine sugar, is a mix between powdered sugar and standard white sugar. You’ll find this in the baking aisle, or you can make your own. Just blend white sugar until it’s a finer consistency (but not powdered!).

How to make chocolate creme brûlée

Step 1- Melt the chocolate. In a medium saucepan over low heat, add the heavy cream and chocolate. Whisk until the chocolate is mostly melted.

Step 2- Combine eggs and sugar. In a large bowl, whisk together the egg yolks and 1/3 cup of the superfine sugar until smooth.

Step 3- Assemble. Whisk in the chocolate mixture, then strain it through a fine-mesh sieve to remove clumps.

Step 4- Bake. Add six ramekins to a roasting pan and pour the batter into them. Pour boiling water into the baking dish until halfway up the sides of the ramekins. Bake them in the water bath for 35-40 minutes until the middles are just set.

Step 4- Chill and serve. Remove the desserts from the oven and let them cool to room temperature. Cover them and refrigerate for 6 hours or overnight. Dust half a tablespoon of superfine sugar over the top of each ramekin. Before serving, scorch the tops with a kitchen torch.

Leftovers and make-ahead

To store: Chocolate crème brûlée can be kept in the refrigerator, covered in an airtight container, for up to 2 weeks.

Serving if already torched: I find it’s best to enjoy the dessert cold or at room temperature. Reheating a creme brulee that’s already been torched will melt the topping instantly.

Make ahead: You can do this up to three days before serving. Bring the crème brûlées to room temperature, then place in a warm water bath (about 115°F) for 15 minutes. Pat the edges dry, then torch the sugar topping before serving.

More elegant desserts

• No bake chocolate cheesecake
• Coffee mousse
• Edible brownie batter
• 2 ingredient fudge