Chocolate Creme Brulee

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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

Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert
Servings 4


  • – 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


  • 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!

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