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.
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.