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Chocolate Creme Brulee

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This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.

  • Yield: Makes 4 (or enough for 15 sandwiches)

Source: Martha Stewart Living, February 2011

Ingredients

FOR THE CREME BRULEE

  • 2 cups heavy cream
  • 1/4 cup plus 3 tablespoons sugar
  • 3 ounces bittersweet chocolate, chopped (1/2 cup)
  • 5 large egg yolks

FOR ASSEMBLING

  • 4 tablespoons sugar

Directions

  1. Preheat oven to 250 degrees. Make the creme brulee: Heat cream and 1/4 cup sugar in a small saucepan over medium heat, stirring, until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth.

  2. Whisk remaining 3 tablespoons sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve.

  3. Pour custard into four 4-ounce ramekins. Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins. Bake until custards are just set, 1 hour to 1 hour 10 minutes. Carefully remove from water, and let custards cool.

  4. Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Move flame back and forth until surface is caramelized. Alternatively, broil custards on top rack until caramelized, 1 to 2 minutes.

Cook's Notes

Baked cremes brulees can be refrigerated overnight. Caramelize tops before serving.

Reviews Add a comment

  • MS11564981
    6 DEC, 2015
    I just made this a couple of nights ago and it was great! Fortunately, we ordered an oven thermometer and found our oven was cooking cooler than what it was set on, so that made this a bit easier. Will be making this a gain very soon, although I may make them smaller, so we have a few more to go further.
    Reply
  • Joanna Holder
    26 DEC, 2012
    This is the best chocolate creme brûlée recipe! I added 2 tbsp of coffee while stirring in the chocolate (I love recipes that combine chocolate and coffee). A true crowd pleaser.
    Reply
  • JScots
    15 FEB, 2011
    I made this for Valentine's Day. The preparation was easy and so very delicious. This is a keeper recipe for sure! JScots
    Reply
  • MarthaandMeBlogger
    15 FEB, 2011
    I made this and it was delicious. Even with a torch (I used the broiler) it was good. You can see my results here: http://wp.me/plYaL-1sh
    Reply