Homemade Chocolate Creme Brûlée is pure chocolate heaven, and so easy to make.

Years ago I remember being so excited to buy a culinary blow torch to make creme brulee at home. It’s one of those desserts that sounds fancy, but is pretty easy to make at home. The fun part is using the culinary blow torch! Sure you can use your oven’s broiler to brulee the sugar on top of the custard to make the classic creme brulee caramelized crunchy sugar top, but it’s so fun to do it with a kitchen blow torch! Classic vanilla creme brulee, or chocolate creme brulee, either way this is one our FAVORITE desserts!

You can use any kind of ramekin to make creme brulee, but it’s important that they are all the same height when you add the water for the water bath before they go into the oven, so that the water doesn’t come into the dishes with the custard before it is set. If you have ramekins of varying sizes, group them together by size before adding the hot water.

What you need to make Chocolate Creme Brulee:

1 quart heavy cream
1/2 cup white sugar
2 teaspoons vanilla extract
8 egg yolks
1/2 cup milk chocolate chips
2 tablespoons white sugar
Fresh raspberries to garnish

How to make Chocolate Creme Brulee

-Preheat your oven to 325 degrees F. Arrange the ramekins on a baking sheet. Make sure all the ramekins are the same size in height.
-In a sauce pan over medium high heat, add the cream, sugar and vanilla.
-Stir to dissolve the sugar, and heat until the cream begins to simmer. Remove pan from heat. In a large bowl add the egg yolks and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added about a cup of the cream to the yolks. Once the egg yolks have tempered to the high heat of the cream, you can now pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes to allow the chocolate chips to melt.
-Stir the mixture until the chocolate is smooth and mixed in. Pour the mixture through a strainer to ensure the mixture is really smooth. -Now pour the mixture into the ramekins.
-Add boiling water around the ramekins to make a water bath while baking.
-Bake in the preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool at room temp for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours or overnight.
-To brûlée the sugar, sprinkle a tablespoon of sugar onto the top of each one. With a culinary blow torch, or your oven broiler, brûlée the sugar to caramelize it into a crunchy top
-If using your oven broiler, place your oven rack in top position. Turn oven to Broil.
-Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately. Garnish with fresh whipped cram and fresh raspberries.

Longer bake time required for deeper ramekins. Test by giving them a little jiggle to check to see if the custard is set. If it’s not set it will need to go back into the oven for more time.

Once the custard is set and chilled in the fridge over night, it’s time for the fun part…adding the caramelized sugar coating on top. Sprinkle about a tablespoon of sugar on top. Then caramelize the sugar with a culinary blow torch, or your you can use the broiler of your oven.

Creme Brulee is a great way to use up leftover egg yolks. When you make things like meringue desserts (like mini pavlovas) that only call for egg whites, those egg yolks are just begging to be made into something fabulous like this chocolate creme brulee!

Chocolate Creme Brulee

Make chocolate Creme Brulee at home. It's pure chocolate heaven.

Author Kami - NoBiggie.net

Ingredients

1 quart heavy cream
1/2 cup white sugar
2 teaspoons vanilla extract
8 egg yolks
1/2 cup milk chocolate chips
2 tablespoons white sugar
fresh raspberries to garnish

Instructions

Preheat your oven to 325 degrees F. Arrange the ramekins on a baking sheet. Make sure all the ramekins are the same size in height.
In a sauce pan over medium high heat, add the cream, sugar and vanilla. Stir to dissolve the sugar, and heat until the cream begins to simmer. Remove pan from heat.
In a large bowl add the egg yolks and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added about a cup of the cream to the yolks. Once the egg yolks have tempered to the high heat of the cream, you can now pour in the remaining cream, and whisk until smooth.
Stir in the chocolate chips, and set aside for 5 minutes to allow the chocolate chips to melt. Stir the mixture until the chocolate is smooth and mixed in. Pour the mixture through a strainer to ensure the mixture is really smooth. Now pour the mixture into the ramekins.
Add boiling water around the ramekins to make a water bath while baking.
Bake in the preheated oven until the center is just set, 15 to 20 minutes.
Remove from oven, and allow to cool at room temp for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours or overnight.
To brûlée the sugar, sprinkle a tablespoon of sugar onto the top of each one. With a culinary blow torch, or your oven broiler, brûlée the sugar to caramelize it into a crunchy top.
If using your oven broiler, place your oven rack in top position. Turn oven to broil. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately. Garnish with fresh whipped cram and fresh raspberries.

Recipe Notes

Longer bake time required for deeper ramekins. Test by giving them a little jiggle to check to see if the custard is set. If it's not set it will need to go back into the oven for more time.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

Have you ever made creme brulee at home? Do you love to order creme brulee when you are eating out?