Decadent Chocolate Crème Brûlée
Indulge in the luxurious depths of Decadent Chocolate Crème Brûlée, a delightful twist on the classic French dessert. Made with rich semisweet chocolate and the silky texture of whipping cream, this recipe results in a velvety custard that melts in your mouth. Crowned with a perfectly caramelized sugar topping, each spoonful offers a satisfying crunch followed by an explosion of chocolate flavor. Impress your guests with this elegant dessert that is sure to become a favorite at dinner parties and special occasions alike.
6
Servings
270
Calories
7
Ingredients
Ingredients
Whipping cream
2 cups (none)
Vanilla extract
1 tablespoon (none)
Semisweet chocolate
3 ounces (chopped)
Egg yolks
6 (none)
Granulated sugar
6 tablespoons (none)
Granulated sugar (for topping)
3 tablespoons (none)
Brown sugar
3 tablespoons (firmly packed)
Instructions
1
Start by placing the whipping cream in a medium-sized heavy saucepan and heat it over medium heat until it just begins to simmer. As soon as you see steam and bubbles forming at the edges, remove it from the heat.
2
Add the chopped semisweet chocolate and vanilla extract to the hot cream. Stir continuously until the chocolate has completely melted and the mixture is smooth and well combined.
3
In a separate medium bowl, whisk together the egg yolks and granulated sugar until the color lightens and the mixture is smooth.
4
Gradually pour the hot chocolate cream into the egg yolk mixture, whisking constantly to ensure the eggs do not curdle. This tempering process is crucial for achieving a creamy texture.
5
Once combined, allow the mixture to cool to room temperature, stirring occasionally, for about 15-20 minutes.
6
Position a rack in the center of your oven and preheat it to 300°F (150°C).
7
Place six ½-cup ramekins or custard cups in a large shallow baking pan. Carefully pour the cooled chocolate custard mixture evenly into each ramekin.
8
Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. This will create a steam bath that helps the custards cook evenly.
9
Bake the custards in the preheated oven for about 40 minutes, or until they are just set but still slightly jiggly in the center.
10
Remove the ramekins from the water bath and let them cool on a wire rack. Once cooled, cover tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.
11
Before serving, preheat your broiler. In a small bowl, combine the granulated sugar and brown sugar for the topping.
12
Sprinkle an even layer of the sugar mixture over the chilled custards. Place the ramekins on a baking sheet and position them 2 inches away from the broiler.
13
Broil the custards for a few minutes, watching carefully until the sugar melts and begins to caramelize. Remove them when they are golden brown, taking care not to burn the sugar.
14
Let the crème brûlée stand for about 5 minutes to allow the sugar to harden before serving.
Nutrition Information
19.5g
Fat
24g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Crème Brûlée?
It is a luxurious twist on the classic French dessert featuring a rich semisweet chocolate custard with a velvety texture and a caramelized sugar topping.
How many servings does this recipe yield?
This recipe makes 6 servings.
How many calories are in one serving of this chocolate crème brûlée?
Each serving contains approximately 270 calories.
What type of chocolate should I use?
The recipe calls for 3 ounces of chopped semisweet chocolate.
What is the fat content per serving?
There is 19.5g of fat per serving.
How many egg yolks are needed?
You will need 6 egg yolks for this recipe.
What kind of cream is used in the custard?
The recipe uses 2 cups of whipping cream.
What is the recommended oven temperature?
The oven should be preheated to 300°F (150°C).
How long does the chocolate crème brûlée need to bake?
Bake the custards for about 40 minutes or until they are just set but still slightly jiggly in the center.
What is the purpose of the water bath?
The water bath creates steam which helps the custards cook evenly and prevents them from cracking.
How much water should be added to the baking pan?
Pour hot water into the pan until it reaches halfway up the sides of the ramekins.
How long should the custard chill before serving?
The custards should be refrigerated for at least 2 hours, or overnight for the best flavor.
What sugars are used for the caramelized topping?
A mixture of 3 tablespoons of granulated sugar and 3 tablespoons of firmly packed brown sugar is used.
How do I caramelize the sugar topping without a torch?
You can use your oven's broiler, placing the ramekins 2 inches away from the heat until the sugar melts and browns.
How much vanilla extract is in this recipe?
One tablespoon of vanilla extract is added to the chocolate cream mixture.
What size ramekins are required?
You should use six 1/2-cup ramekins or custard cups.
How do I prevent the egg yolks from curdling?
Gradually pour the hot chocolate cream into the egg yolk mixture while whisking constantly to temper the eggs.
How long does the sugar need to stand after broiling?
Let the crème brûlée stand for about 5 minutes to allow the caramelized sugar to harden.
What is the carbohydrate count per serving?
Each serving contains 24g of carbohydrates.
How much protein is in each serving?
There is 5g of protein per serving.
How do I know when the cream is ready for the chocolate?
Heat the cream until it just begins to simmer and you see steam and bubbles forming at the edges.
What preparation is needed for the semisweet chocolate?
The chocolate should be chopped before being added to the hot cream.
Can I store the custards overnight?
Yes, you can cover them tightly with plastic wrap and refrigerate them overnight for the best flavor.
Where should the oven rack be positioned?
The rack should be positioned in the center of the oven.
How much granulated sugar is mixed into the custard base?
Six tablespoons of granulated sugar are whisked with the egg yolks.
What should I do after removing the ramekins from the water bath?
Let them cool on a wire rack before covering and refrigerating.
What color should the egg and sugar mixture be?
Whisk the egg yolks and sugar until the color lightens and the mixture becomes smooth.
How long should the mixture cool before being poured into ramekins?
Allow the combined chocolate and egg mixture to cool to room temperature for about 15-20 minutes.
Is brown sugar required for the topping?
Yes, the recipe specifically uses a combination of granulated and brown sugar for the topping.
What should I watch for when broiling the sugar?
Watch carefully until the sugar melts and becomes golden brown, ensuring it does not burn.