Rating: 4.17 stars
24 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

What can be better than silky smooth creme brulee with rich chocolate? You don't even need to water-bath this version! Use heart-shaped ramekins for a Valentines Day treat. This so easy and delicious, you'll look like a professional chef! For an elegant presentation, top with a few raspberries and a mint sprig.

Recipe Summary test

prep:
5 mins
cook:
30 mins
additional:
6 hrs 45 mins
total:
7 hrs 20 mins
Servings:
6
Yield:
6 creme brulees
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.

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  • Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.

  • Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.

  • Place oven rack in topmost position. Turn oven to Broil.

  • Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.

Nutrition Facts

778 calories; protein 7.8g; carbohydrates 35.2g; fat 69.5g; cholesterol 524.6mg; sodium 73.9mg. Full Nutrition
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Reviews (24)

Most helpful positive review

Rating: 4 stars
06/24/2007
This recipe turned out awesome. A previous reviewer was correct when she mentioned the quantity was off...after filling my ramekins I had plenty left over. Fortunately I was prepared with extra ramekins. I would also advise you to continuously stir the mixture while ladeling it out since the chocolate will settle to the bottom. I took this dessert to a dinner party and it got rave reviews. This one is a keeper in my family! Read More
(60)

Most helpful critical review

Rating: 2 stars
03/09/2007
6 - 4oz ramekins (24 0z) used with 1 quart (32 oz)cream plus eggs sugar???? Help I need more ramekins!!! Too little chocolate for so much cream. Read More
(40)
24 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
06/24/2007
This recipe turned out awesome. A previous reviewer was correct when she mentioned the quantity was off...after filling my ramekins I had plenty left over. Fortunately I was prepared with extra ramekins. I would also advise you to continuously stir the mixture while ladeling it out since the chocolate will settle to the bottom. I took this dessert to a dinner party and it got rave reviews. This one is a keeper in my family! Read More
(60)
Rating: 2 stars
03/09/2007
6 - 4oz ramekins (24 0z) used with 1 quart (32 oz)cream plus eggs sugar???? Help I need more ramekins!!! Too little chocolate for so much cream. Read More
(40)
Rating: 2 stars
03/23/2009
I feel like there is a lot wrong with this recipe and that I can't give it a good review even though it turned out in the end - and I really hate giving poor reviews. I was suspicious of a couple of things when I started but my brulee experience is limited - so I wasn't sure I knew enough to start questioning the recipe. I should have anyway. I think there is an error in the amount of cream. Even scaling this recipe down to 4 servings I ended up with 6 - and my ramekins are larger than 6oz (I also think if the cream amount was corrected that there may be a better chocolate ratio to this). The cooking time is either too long or the oven temp is too high. I pulled mine out of the oven after 15 minutes because it started to bubble(!). There isn't quite enough chocolate in this which was okay when I garnished it with more - but not really okay on its own. I think adding a block or two of chocolate to the Creme Brulee recipe on this site is the route I'll go next time if I want a chocolate brulee. Thanks for the recipe anyway! We ended up enjoying it.:) Read More
(38)
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Rating: 5 stars
02/18/2007
This was a very easy recipe and delicious!! Rich and creamy. Read More
(24)
Rating: 3 stars
08/24/2011
I am a pastry chef so this is a good basic recipe that needed some help. One I added 1 1/2 cups chocolate chips. Second ladel only enough custard over the chocolate just to cover it and allow to melt. Whisk it till smooth. Then add the remaining custard. This will give you a smooth and uniformed chocolate cusrtard with out chocolate chunks. Then followed the recipe as stated. It was yummy. Read More
(21)
Rating: 5 stars
11/10/2008
This dessert was delicious!! My husband lost a bet and picked this to make for dessert and I couldn't believe how good it was. It was easy enough for a very inexperienced cook!! We will definitly make this again and again or should I say he will:) Read More
(12)
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Rating: 5 stars
02/23/2008
We loved this creme brulee! I had a little trouble blending the chocolate into the egg and cream but it didn't affect anything. I've done it twice still had trouble with the chocolate but it was wonderful anyways! Read More
(11)
Rating: 5 stars
03/08/2007
Absolutely delicious! I made it for a friend and she couldn't stop talking about it. AMAZINGLY GOOD! Read More
(11)
Rating: 5 stars
12/20/2007
I thought this was fantastic! However I think it is an acquired taste. I probably won't make it again as my son and my husband didn't much care for it. But a lot of others really liked it. And I thought it was just awesome. Read More
(10)