Chocolate Crème Brûlée

Here’s a full, detailed recipe for **Chocolate Crème Brûlée**, a luxurious and indulgent twist on the classic French dessert that combines the smooth richness of chocolate with the crisp, caramelized sugar topping of traditional crème brûlée.

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## 🍫 Chocolate Crème Brûlée

**A Decadent Fusion of Silky Chocolate Custard and Crackling Caramelized Sugar**

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### **Introduction**

Crème brûlée is a timeless dessert known for its creamy custard base and crisp sugar crust. When you introduce high-quality dark chocolate into the mix, the result is a deeper, richer flavor and an even more indulgent experience. This chocolate version is perfect for dinner parties, romantic evenings, or when you're craving something elegant and chocolaty.

This recipe serves 6 and takes a bit of time to chill and bake, but the hands-on work is minimal—and the payoff is immense.

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### **Ingredients**

#### Custard:

* 2 cups (480 ml) heavy cream

* 4 oz (115 g) dark chocolate (60–70%), finely chopped

* 1 tsp pure vanilla extract

* 5 large egg yolks

* 1/4 cup (50 g) granulated sugar

* Pinch of salt

#### Topping:

* 4–6 tsp granulated sugar (for caramelizing)

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### **Equipment**

* 6 ramekins (4 to 6 oz capacity)

* Fine-mesh strainer

* Whisk and medium mixing bowls

* Saucepan

* Baking dish or roasting pan

* Kitchen torch (preferred) or broiler

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### **Instructions**

#### Step 1: Make the Chocolate Custard

1. **Heat the Cream**:

In a medium saucepan over medium heat, warm the **heavy cream** until it just starts to simmer. Do not let it boil.

2. **Add Chocolate**:

Remove the pan from the heat. Add the **chopped dark chocolate** and let sit for 1 minute to melt, then whisk until fully smooth. Stir in the **vanilla extract**.

3. **Whisk the Yolks and Sugar**:

In a separate bowl, whisk together the **egg yolks**, **granulated sugar**, and **pinch of salt** until slightly thickened and pale in color—about 1 minute.

4. **Temper the Eggs**:

Slowly pour a small amount of the warm chocolate cream into the egg yolk mixture, whisking constantly to prevent curdling. Gradually whisk in the remaining chocolate cream.

5. **Strain the Mixture**:

For an extra-silky texture, strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits or air bubbles.

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#### Step 2: Bake the Custard

1. **Preheat Oven**:

Preheat your oven to **325°F (160°C)**.

2. **Prepare the Ramekins**:

Divide the custard evenly among **6 ramekins**. Place them in a **roasting pan** or large baking dish.

3. **Add Hot Water Bath**:

Pour hot water into the baking pan, enough to reach halfway up the sides of the ramekins. This gentle water bath helps cook the custard evenly.

4. **Bake**:

Carefully transfer the pan to the oven and bake for **35–40 minutes**, or until the edges are set but the centers still have a slight jiggle when shaken.

5. **Cool and Chill**:

Remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least **4 hours**, preferably overnight.

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#### Step 3: Caramelize the Sugar Topping

1. **Before Serving**:

Remove the ramekins from the refrigerator about 10 minutes before serving.

2. **Sprinkle Sugar**:

Evenly sprinkle **1 teaspoon of granulated sugar** over each custard.

3. **Torch the Sugar**:

Using a **kitchen torch**, heat the sugar until it melts and caramelizes into a crisp golden crust. Hold the torch a few inches above the sugar and move in small circles.

> *No torch?* Use your oven broiler: Place ramekins under a preheated broiler for 2–3 minutes, watching closely to avoid burning.

4. **Let the Top Set**:

Allow the caramelized topping to cool and harden for 2–3 minutes before serving.

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### **Serving Suggestions**

* Garnish with a few fresh raspberries or strawberries.

* Add a dollop of whipped cream for contrast.

* Pair with espresso or red wine for an elegant finish.

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### **Tips for Success**

* **Use quality chocolate**: The flavor of the chocolate will shine through, so choose a brand you enjoy eating plain.

* **Avoid overbaking**: The custard should have a gentle wobble in the center when done.

* **Torch just before serving**: The crisp sugar topping is best enjoyed fresh and crackly.

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### **Conclusion**

Chocolate Crème Brûlée is a sophisticated and luxurious dessert that offers both creamy and crunchy textures, with a depth of chocolate flavor that feels indulgent yet balanced. Whether for a special celebration or a cozy night in, it’s a perfect sweet note to end any meal.

Would you like a printable version or a metric conversion for international baking?