This chocolate creme brulee is the ultimate chocolate dessert made with just 4 ingredients! Easily made sugar free and keto, it’s simple, elegant, and sure to impress!
Chocolate Creme Brulee
It’s no secret that I love entertaining and my friends and family love coming round to my place for quite the elaborate dinner. I tend to go all out whenever I have these dinner parties and ensure my guests leave my house completely stuffed. We start with several appetizers before the entrees, and I ALWAYS end the meal with a fancy dessert.
I tend to switch up the desserts I make, alternating between brownies, pudding, and a creme brulee. Recently though, a friend sent me a recipe for a chocolate creme brulee and I of course had to give it my own spin, and now I’ve found a new go-to dessert to make at my dinners!
This chocolate creme brulee recipe is the kind of dessert you make to impress your friends with very little effort. It needs just 4 ingredients to make and it requires barely any prep! The hard part is waiting for it to firm up and chill, but you can do this the night before you intend to serve it!
The texture is smooth, creamy, with a light and firm crust covering the top. It’s rich in chocolate flavor and the caramelized sugar topping takes it to another level.
What I love about this recipe is just how adaptable it is! I’ve made this countless times for my keto friends and simply switch out the superfine sugar for allulose (a keto sweetener that mimics sugar AND caramelizes!) and it tastes identical!
How do you make a chocolate creme brulee?
- Heavy cream– Also known as thickened cream or double cream. As we will be heating up the cream, it’s best for it to be at room temperature.
- Chocolate– Dark chocolate is a must, otherwise your dessert will be super sweet! Aim for a dark chocolate that has at least 70% cocoa content, or at least 82% cocoa content if you want this dessert to be keto friendly.
- Egg yolks– Room temperature egg yolks. This is the secret ingredient needed (just like a flan!) and you can save the egg whites to use for a cloud bread pizza!
- Superfine sugar OR allulose- Also known as caster sugar, this kind of sugar has a consistency between powdered sugar and standard sugar. For a keto option, use allulose.
Start by adding the cream and chopped chocolate into a small saucepan and place it over low heat. Stir it constantly until the chocolate has melted. Whisk them together until smooth, then remove from the heat and let it cool slightly.
Next, add the egg yolks and superfine sugar into a mixing bowl and whisk together until smooth and glossy. Gently whisk in the cream/chocolate mixture until combined, before straining it through a fine sieve to remove any potential clumps.
Now, add six ramekins into a baking dish anddistribute the mixture amongst them. Add boiling water to the dish until it reaches halfway up the ramekins. Bake them for 35-40 minutes, until it has just set in the middle. Remove the ramekins from the oven and let them cool completely. Once cooled, cover and refrigerate for at least 6 hours or overnight.
Finally, sprinkle the tops with the remaining sugar and use a blowtorch to caramelize the tops. Serve immediately.
Tips to make the best recipe
- Do not overcook the chocolate creme brulee as they continue to cook as they are cooling down. Not only that, but they also firm up once they have been refrigerated.
- Your cream and your egg yolks should be brought to room temperature before using them in the recipe.
- Avoid using reduced fat or ‘light’ cream, or else the mixture will be thin and have difficulty firming up.
- Serve these desserts with some keto ice cream or whipped cream, for the ultimate low carb dessert.
Storing and freezing chocolate creme brulee
- To store: Chocolate creme brulee can keep in the refrigerator, covered, for up to two weeks.
- To freeze: Cover individual ramekins with plastic wrap carefully, ensuring there are no airpockets. The frozen creme brulees will keep for up to 6 months. Thaw them completely before serving.
More keto chocolate dessert recipes to try
Frequently Asked Questions
This recipe will be naturally low carb if you use dark chocolate (minimum 80% cocoa content) and use allulose as the sweetener. Do not use other keto sweeteners like monk fruit or erythritol, as they don’t melt properly.
I recommend using dark chocolate, as it balances out the added sugar. Avoid using chocolate chips as they don’t melt as well.
Chocolate Creme Brulee (4 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
- 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.
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