Chocolate Crème Brûlée (sort of)

I was a bit confused on what to name this recipe. In the cookbook that I originally found the recipe, they call it “very rich chocolate crème brûlée”, but I wasn’t quite sure if this was creamy enough to truly be called “crème brûlée”. 

Chocolate Crème Brûlée.3That being said, I do think this is a truly delicious dessert that all chocolate-lovers should try. Although it wasn’t super creamy, it was definitely thick and rich, without being overly sweet. It reminded me of a cheesecake or chocolate mousse, yet still a bit different. 

Chocolate Crème Brûlée.1

I think I’ll work on changing this recipe up a bit to make it taste more like real crème brûlée. Possibly just adding more cream or milk, or maybe less chocolate should do the trick. 

Chocolate Crème Brûlée.2

I would recommend serving this desert with some fresh berries and chopped nuts for an added crunch. 

To see a step-by-step tutorial on how to make crème brûlée, click here. 

Chocolate Crème Brûlée
Serves 8
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  1. 2 ½ cups heavy cream
  2. 1 tbsp. vanilla extract
  3. 10 oz. bittersweet or semisweet chocolate, chopped
  4. 4 large egg yolks
  5. about ¼ cup sugar extra, for sprinkling
  1. 1. Set a full kettle of water to boil on your stove.
  2. 2. Place the heavy cream in a small saucepan over medium-low heat on the stove. Heat for about 5-8 minutes until small bubbles form, but don’t allow the mixture to come to a rolling boil. Remove from heat. Add chocolate. Let sit for a minute, then mix until smooth
  3. 3. Preheat the oven to 350F. In a bowl with an electric mixer, whip the egg yolks and vanilla until thick and creamy. Once the cream mixture has cooled slightly, add it to the eggs and mix..
  4. 4. Divide the cream mixture into 8 oven-proof custard cups. Find a glass pan that will fit all custard cups (or two glass pans). Place the custard cups in the pan, then add hot water to the pan. Only add enough hot water until about an inch and a half in height. Note: the water should not actually touch the crème brûlée. Cover the pan with foil and bake for 25 minutes, or just until firm.
  5. 5. Allow the custard cups to cool at room temperature for a bit, then chill them in the fridge for 2-3 hours or overnight.
  6. 6. Once the crème brûlées have chilled and they’re ready to serve, add about ½ a tablespoon sugar on top of each cup. Note: you can add more sugar if you want a crunchier custard.
  7. 7. With a kitchen torch, caramelize the sugar. All you have to do is hold the flame above the custard and move it in a circular direction. You don’t want the flame to stay in one spot for too long.
Jackie's Delectable Delights
 Adapted from Chocolate by Linda Collister

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