Chocolate Creme Brulee

This 4-ingredient chocolate creme brulee is gooey, rich, and has a gorgeous caramelized topping! It's simple, elegant, and sure to impress. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 267kcal

Author Arman Liew

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

US Customary - Metric

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.

Video

Notes

* You can also use caster sugar or standard white sugar.

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.

Nutrition