Dark Chocolate Crème Brûlée

A recipe for Dark Chocolate Crème Brûlée! This creamy dark chocolate custard is topped with a layer of caramelized sugar for a decadent twist on the classic dessert.

This Dark Chocolate Crème Brûlée recipe is a wonderful Creme Brulee variation perfect for chocolate lovers or special occasions such as Valentine’s Day!

Chopped dark chocolate is melted, then combined with the egg-based custard mixture before dividing among ramekins and baking in a water bath just until set to create a rich and creamy texture.

Refrigerate the baked custard until well chilled, at least 4 hours and up to 3 days (perfect for making ahead!) in advance. Immediately before serving, sprinkle the tops evenly with about a tablespoon of sugar and heat with a culinary torch until the sugar caramelizes.

I topped the Dark Chocolate Crème Brûlée with whipped cream, fresh strawberries, sprinkles, cacao nibs, and mint. Adjust with the desired amount of toppings based on personal preference. Other fresh berries such as blueberries or raspberries would also be perfect.

A few Dark Chocolate Crème Brûlée Tips

While beating the eggs, add the warm heavy cream in a very thin and light stream to keep the eggs from scrambling. If a few pieces do scramble, strain the mixture before dividing among ramekins.

Carefully pour the water into the baking dish around the ramekins and transfer to the oven. Move gently and slowly so no water splashes into the custard and no custard falls into the water. The water should reach about halfway up the ramekins.

Bake the custards just until set around the edges, but still very lightly wobbly in the center. Deeper ramekins will take longer (about 45-50 minutes) than the wider, more shallow ramekins (closer to 30-35 minutes).

Make sure the custard is completely chilled before caramelizing the top and serving. I usually refrigerate them overnight.

Don’t cover the top with sugar and torch until immediately before serving. It will soften with time and lose that contrasting crisp texture.

If you don’t have a torch to caramelize the sugar, stick the ramekins under a broiler just until the sugar caramelizes to a deep golden brown. Keep an eye on them and rotate as needed to evenly heat.

Want to add even more flavor? Whisk in about 1/2 teaspoon instant espresso powder into the heated cream before combining with the egg yolks.

Looking for more Crème Brûlée inspired recipes?

Try my:

• Pumpkin Crème Brûlée
• Vanilla Bean Crème Brûlée
• Strawberry Vanilla Yogurt Brûlée

This recipe was originally posted in July 2014 and updated February 2022.

Dark Chocolate Crème Brûlée Recipe

Adapted from Half Baked Harvest

Print Pin

5 from 5 votes

Dark Chocolate Crème Brûlée

A recipe for Dark Chocolate Crème Brûlée! This creamy dark chocolate custard is topped with a layer of caramelized sugar for a decadent twist on the classic dessert.

Course Dessert

Cuisine N/A

Keyword chocolate, cream, creme brulee, dark chocolate, dessert, Valentine’s Day

Prep Time 20 minutes

Cook Time 35 minutes

Resting Time: 4 hours

Total Time 4 hours 55 minutes

Servings 4 Servings

Ingredients

• 2 cups (475 milliliters) heavy cream
• 5 ounces (142 grams) dark chocolate chips or chopped
• 1/4 cup (50 grams) granulated sugar
• 5 large egg yolks
• Pinch salt
• 1 teaspoon vanilla extract

Topping:

• 1/4 cup (50 grams) granulated sugar
• Whipped cream
• Cacao nibs
• Sprinkles
• Strawberries
• Fresh mint

Instructions

• Place 4 (6 ounce, 170 milliliter) ramekins in a deep, large baking dish and set aside.
• Preheat oven to 325˚F (160˚C).
• In a small saucepan, place the heavy cream over medium heat.
• Once the cream begins to steam, but not boil, remove from heat.
• While the cream is heating, melt the dark chocolate in a double boiler or in the microwave at 20 second intervals, stirring often, until smooth.
• In a medium bowl, whisk together the granulated sugar, egg yolks, and salt until light and thickened.
• While whisking the eggs, slowly add the heavy cream in a thin stream, careful not to heat the eggs too quickly or beat too much air into the mixture. If any of the eggs scramble, strain the mixture.
• Whisk in the melted dark chocolate until smooth, followed by the vanilla extract.
• Divide the custard evenly among the ramekins. Carefully fill the pan halfway up the ramekins with hot water without splashing any into the ramekins.
• Gently transfer the pan to the preheated oven without splashing any water. Bake until set, but still a little loose in the center, 30-40 minutes.
• Carefully remove the ramekins from the baking dish and allow to cool to room temperature on cooling rack.
• Cover and refrigerate 4 hours to overnight.
• Once ready to serve, top each custard with an even layer of sugar, about 1 tablespoon (12 grams). Move the flame from a culinary torch across the entire surface until the sugar starts to darken and caramelize.
• Serve immediately with desired toppings such as whipped cream, cacao nibs, sprinkles, strawberries, and fresh mint.