If you love chocolate, you have to try this recipe! I made these last weekend for some friends, and they were a big hit. One friend, who usually doesn’t like creme brulee, couldn’t stop raving about it!
Key Ingredients and Substitutions:
- Heavy Cream: This is the main liquid for creme brulee. If you need a dairy-free option, use full-fat coconut milk with gums for better texture.
- Granulated Sugar: I use white sugar for the best flavor. You can use cane or coconut sugar inside, but you must use granulated or castor sugar for the top.
- Dark Chocolate Chips: I use 70-75% dark chocolate chips. They are rich and delicious. For a less intense flavor, use semi-sweet chocolate chips instead.
- Egg Yolks: Use large egg yolks. There are no substitutes for egg yolks as they set the custard.
Chocolate Creme Brulee
Ingredients
- – 2 cups heavy cream or one can of full-fat coconut milk for dairy-free
- – Pinch of salt
- – 1 tablespoon vanilla extract
- – 3/4 cup dark chocolate chips
- – 5 egg yolks
- – 1/2 cup sugar
Instructions
- Preheat your oven to 325°F. Boil some water and set it aside. In a pot over medium heat, bring the cream, vanilla, and salt to a simmer, whisking to combine. Turn off the heat and whisk in the chocolate chips.
- In a bowl, whisk the yolks and sugar together. Slowly add the hot cream while whisking, a few tablespoons at a time, until fully incorporated. If you add it too quickly, the eggs will scramble. Strain through a fine mesh strainer.
- Pour the mixture into 4-6 oz ramekins and place them in a baking dish. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes. Mine usually takes 40 minutes. Remove from the oven when the edges are firm but the middle still jiggles. Remove from the water bath and refrigerate for 3-4 hours until set.
- Just before serving, sprinkle a thin layer of sugar on top of each creme brulee. Caramelize the sugar with a kitchen torch or broil in the oven for 1-2 minutes until browned. Serve and enjoy!