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!
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
For a keto chocolate creme brulee, replace the superfine sugar with allulose.Nutritional information is calculated using allulose as the sweetener. 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 air pockets. The frozen creme brulees will keep for up to 6 months. Thaw them completely before serving.