Dark Chocolate Creme Brulee is creamy, smooth, and full of rich chocolate. Don’t let ‘Brulee’ scare you, this dessert recipe is very easy to make!

Table of Contents

What is creme brulee?

Crème brûlée, also known as burnt cream, Trinity cream, or crema Catalana, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar.

This Dark Chocolate Creme Brulee is an Olympic Gold Medalist in the culinary dessert world according to Big Daddy. For someone who doesn’t like many desserts, he flips over this dessert. It’s rich and creamy yet, amazingly, light as well. It’s sweet, but not too sweet. And it’s oh-so-elegant for the fanciest dinner party.

I developed it as a Brulee with caramelized sugar on top. After trying it both with and without the caramelized sugar top, Big Daddy prefers his without. Honestly, it’s awesome either way. Do the taste test and decide for yourself.

Dark Chocolate Creme Brulee

Olympic Gold Metal

The team

The equipment

Bring cream to simmer

Add expresso and chocolate

Squeeze orange

Add vanilla to orange juice

Separate 6 eggs

Stir cream mixture

Whisk cream, chocolate, and espresso

Add egg and orange juice mixture to cream mixture

Pour mixture into a ramekin and had 1 inch of water to the pan.

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Dark Chocolate Creme Brulee

Dark Chocolate Creme Brulee is not only totally addictive but it’s incredibly easy to make.

Author: Paula

4 from 1 vote

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Prep Time: 15

Cook Time: 30

Servings: 6 servings

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Equipment

culinary torch

Ingredients

5 ounces bittersweet chocolate broken into pieces
2 cups heavy whipping cream
1/4 cup whole milk
1 teaspoon expresso powder
6 large egg yolks
Juice of 1 orange about 1/4 cup
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons granulated sugar

Instructions

You'll need a kitchen blowtorch if you plan to Brulee top
Preheat oven 325 degrees.
Place the ramekins in a baking pan that has 3-inch sides.
Pour cream in a heavy saucepan and heat to simmering. Add expresso and broken chocolate. Whisk and watch closely. Do not overcook. Remove from heat. Add milk; stir.
In a small bowl, combine the juice of one orange. Add vanilla, sugar, and egg yolks; whisk until well incorporated.
Temper the egg mixture with cream mixture, then stir tempered eggs into cream mixture. Whisk until everything is completely combined and smooth.
Pour the custard into 6 ramekins in a water bath.
Bake 30 to 35 minutes in a 325-degree oven. Custards will be set around the edges and soft in the center.
Cool completely, then refrigerate, uncovered until cold.
*If you wish to brulee top, sprinkle sugar evenly over top. (It may help to pick up ramekin and swirl to evenly distribute sugar) Heat with a kitchen torch until caramelized.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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