This Chocolate Creme Brûlée is a decadent and indulgent dessert that's so easy to make. It's a simple creamy chocolate custard, topped with a crunchy sugar topping. Creme brûlée is such a fun dessert, I absolutely love cracking the top and revealing the dreamy pudding underneath. The even better thing about this recipe is it's no bake, it's all cooked in a pan so no oven is needed. They make the ideal option for a date night or a dinner party.

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Ingredient Tips & Equipment Information

I recommend using good quality chocolate for this recipe for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
You will need double or heavy cream for this recipe, which is a high fat content cream.
If you don't have any caster sugar, you can also use granulated sugar.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Chocolate Creme Brûlée

Whisk the caster sugar and egg yolks together in a mixing bowl. In a pan on a low heat, warm up the double cream with the vanilla extract (or paste) until steaming, but do not let it boil.

Add the dark chocolate to the pan with the double cream and stir in until it is fully melted. Pour the heated cream and chocolate into the egg yolk mixture, whisking constantly as you pour. Then return it to the pan, put it back on a low-medium heat and stir it until it thickens.

Pour the mixture into a jug through a fine sieve, then divide it between your serving glasses or ramekins. Put them in the fridge to set for at least 2 hours. When you are ready to serve, sprinkle the caster sugar over the top of each brulee, and use a kitchen blowtorch to caramelise it.

For the full recipe with measurements, head to the recipe card at the end of this post.

What size ramekins do you need?

I used old Gu Pots (a well known dessert brand that comes in glass pots that can be kept and re-used) as everyone seems to have a few of these in their kitchens nowadays! If you don't have any though, you can use a regular sized ramekin (around 9cm in diameter and 5cm deep). Or you could use a small drinking glass.

Can this recipe be made in advance?

Yes! This is one of the best things about creme brulee, especially if you are planning to make it for guests. It will keep in the fridge for 2-3 days, although do not do the crunchy topping until right before serving time as this will soften when kept in the fridge.

Does this recipe contain raw eggs?

No, even though this recipe is no bake, the egg yolks are heated in a pan on the stove for plenty of time to cook them through.

How many people does this recipe serve?

I've provided the quantities to make enough for 4 people, but you can easily half the amounts if you want to make enough for only two people, or increase the amounts for a dinner party or larger gathering.

Can this recipe be made gluten free?

Great news, this recipe is already gluten free! Please do check the labels of everything you use if you are serving this to anyone with an allergy or intolerance.

Can this recipe be made dairy free?

To make dairy free creme brulee, swap the double cream for full fat coconut milk and make sure to use a dairy free dark chocolate. Please do check the labels of everything you use if you are serving this to anyone with an allergy or intolerance.

What can you do with any leftover egg whites?

You will have leftover egg whites from this recipe, but don't discard them. You might like to try my Blackberry Meringue Roulade or my Nutella Meringue Roulade recipes, they both require 5 egg whites so you will need an extra one. Or you can make a pavlova, macarons, omelettes or a quiche with the leftover egg whites. If you don't want to use them the same day, then you can store them in the fridge in an airtight container for a couple of days. Or you can freeze them and defrost before using again.

More tips for making the Chocolate Creme Brûlée:

I do highly recommend straining the mixture through a fine sieve to make sure it is extra smooth.
You can serve the creme brulees on their own, with buttery shortbread, fresh fruit and/or a dollop of whipped cream on top.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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