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This 4-ingredient chocolate creme brulee is gooey, rich, and has a gorgeous caramelized topping! It’s simple, elegant, and sure to impress.
Want more indulgent chocolate dessert recipes? Try my caramel brownies, chocolate espresso cake, and flourless chocolate cake.
Few desserts really capture my attention quite like creme brulee. With a smooth, creamy custard hidden beneath crackling caramelized sugar topping, I didn’t think it could get any better.
That is until I thought of making creme brulee with chocolate. It took a little trial and error (and loads of taste testing), but the results are 100% worth it. Seriously, add my chocolate creme brulee to your dessert list, STAT!
Table of Contents
Why I love this recipe
- The perfect texture. Velvety smooth chocolate custard topped with crispy, crackling caramelized sugar.
- Made with 4 ingredients. And you might just have all of them on hand right now!
- Perfect for date night. This is my go-to dessert come Valentine’s Day. I mean, nothing quite screams romance like a chocolate dessert that’s lit on fire.
- Deceptively easy to make. Make this chocolate dessert once, and I promise you’ll want to make it all the time.
Ingredients needed
- Heavy whipping cream. Also known as thickened cream or double cream. Since we’re heating it up, let it sit at room temperature.
- Chocolate. Dark chocolate is a must. If you use milk chocolate, they’ll be too sweet. Aim for dark chocolate with at least 70% cocoa content. Avoid using chocolate chips, as they don’t melt smoothly.
- Egg yolks. Gives the custard a rich texture and smooth consistency. Use room temperature egg yolks so they melt easily into the custard, and save the egg whites for an egg white omelette.
- Superfine sugar. Also known as caster sugar, this kind of sugar has a consistency between powdered sugar and standard sugar.
How to make chocolate creme brûlée
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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. Whisk in the chocolate mixture before straining it through a fine mesh sieve to remove clumps.
Step 3- Assemble and bake. Add 6 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. Remove the desserts from the oven and let them cool to room temperature. Cover them and refrigerate for 6 hours or overnight.
Step 5- Serve. Dust half a tablespoon of superfine sugar over the top of each ramekin. Before serving, scorch the tops with a kitchen torch.
Arman’s recipe tips
- Don’t overcook them. My #1 tip for baking anything is NOT to wait until they’re fully cooked before you remove them from the oven. They’ll continue to cook as they cool, so if you take them out when they’re done, they’ll get overcooked.
- Use high-quality chocolate. Trust me, it’ll make all the difference and make for rich, decadent creme brulees.
- Use room-temperature eggs. I already mentioned this, but it bears repeating. If they’re cold, they’re more likely to scramble when you add them to the warm chocolate mixture.
- Avoid low-fat cream. Otherwise, the custard will be too thin, and it’ll have difficulty firming up.
Variations
- Enhance the chocolate flavor. Add 1 teaspoon of espresso powder or 2 tablespoons of coffee liqueur. Don’t worry, you won’t taste the coffee or the alcohol whatsoever.
- Serve the creme brulees with whipped cream, fresh berries, and a dusting of cocoa powder for an even more decadent dessert.
- Before torching, add a little sea salt on top, along with the sugar, to add a subtle salty-sweet flavor.
How to store leftovers
To store: Chocolate crème brûlée can be kept in the refrigerator, covered in an airtight container, for up to 2 weeks.
To freeze: Carefully cover individual ramekins with plastic wrap, ensuring there are no air pockets. The frozen creme brulees will keep for up to 6 months. Thaw them completely before serving.
More easy desserts you’ll love
Chocolate Creme Brulee
Video
Ingredients
- 1 3/4 cups heavy cream
- 1/2 cup dark chocolate chopped
- 3 large egg yolks room temperature
- 1/2 cup superfine sugar divided * See notes
Instructions
- Preheat the oven to 150C/300F.
- In a small saucepan, add the heavy cream and chocolate and place it over low heat. Regularly stir them together until the chocolate is mostly melted. Remove it from the heat and whisk it together until smooth.
- In a mixing bowl, whisk together the egg yolks and 1/3 cup of the superfine sugar until glossy and smooth. Gently whisk in the chocolate mixture, before straining it through a fine sieve to remove any potential clumps.
- In a deep baking dish or deep roasting pan, add six ramekins and evenly distribute the mixture amongst them. Pour boiling water into the baking dish until halfway up the sides of the ramekins. Bake the chocolate creme brulees for 35-40 minutes, until the middles are just set.
- Remove the creme brulees from the oven and let them cool to room temperature. Cover them and refrigerate for at least 6 hours or overnight.
- When ready to serve, sprinkle half a tablespoon of superfine sugar over the top of each ramekin. Use a blow torch to scorch the tops before serving.
Notes
Nutrition
Originally published October 2021, updated and republished May 2024
I will try to make this for my mum. I dont have ingtedients as I eat only healthy foods. So need to buy then first and then this.
Wow so nice.
I can make this for my girlfriend.
What would be the substitute for heavy cream?
Double cream or full-fat coconut cream could work.
Never buy heavy cream, is that healthy?