If you believe dessert should always involve chocolate, this Chocolate Crème Brûlée is about to become your signature move. This version is smooth, deeply rich, and finished with that signature crack of caramelized sugar. It’s the kind of dessert that feels restaurant-level, but quietly simple once you know the rhythm.
Even better? This recipe comes straight from our Cookbook Club pick of the month: Magnolia Table (Vol. 3)—so yes, it’s as crowd-pleasing as it is chic.
Why You’ll Love This Recipe
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Luxuriously creamy with real chocolate melted right in
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Make-ahead friendly (your future self says thank you)
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Minimal ingredients, maximum impact
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That crackly bruleed top? Pure theater
Chocolate Creme Brulee
PREP: 15 minutes COOK: 1 hour COOL: 3 hours
Chocolate is my flavor. There are some desserts I love that don’t have chocolate, but the ones that give me that weak-in-the-knees feeling usually do. For this reason, I learned to make my own version of chocolate creme brulee. My kids love a traditional creme brulee and I make that for them plenty. But when I’m craving a chocolate version, this is the recipe I turn to.
Ingredients
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2 cups heavy cream
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1/2 cup plus 4 teaspoons sugar
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1 teaspoon pure vanilla extract
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1 1/4 cups semisweet chocolate chips
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6 large egg yolks
Instructions
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Preheat the oven to 285°F. Place four 8-ounce ramekins in a 9 x 13-inch baking dish and carefully fill the dish with 1 inch of water, making sure not to get any water in the ramekins.
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In a small saucepan, combine the cream, ¼ cup of the sugar, and the vanilla over medium heat. Cook, stirring occasionally, until the sugar dissolves and the cream is just starting to simmer. Place the chocolate chips in a medium bowl and pour the cream mixture over them. Let steep for about 2 minutes, then stir until the chocolate has melted and been incorporated evenly.
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In a medium bowl, whisk together the egg yolks and ¼ cup of the sugar. Temper the egg yolks by adding a small amount of the chocolate mixture at a time and whisking constantly until all the chocolate mixture has been added. Using a strainer over a clean bowl, strain the mixture to remove any lumps.
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Divide the mixture evenly among the prepared ramekins.
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Bake the dish with the ramekins and water until there is a slight jiggle in the center of the ramekins, 50 to 55 minutes. Carefully remove the ramekins from their water bath and let cool at room temperature for 1 hour. Refrigerate for 2 hours.
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Before serving, sprinkle 1 teaspoon of sugar on the top of each ramekin and gently jiggle to evenly coat the top. Carefully use a kitchen torch to melt the sugar and create a hard, caramelized top. Serve immediately.
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Store leftovers in the refrigerator for up to 3 days.
Tips for Perfect Creme Brulee
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No torch? Use your oven broiler. Just watch it like a hawk.
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Strain the custard for that ultra-smooth, restaurant-level finish.
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Water bath = non-negotiable. It keeps the texture silky, not scrambled.
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Chill fully before torching. The contrast is everything.
This is the dessert you make when you want something classic—but with a little more attitude. Crack the top, dive into the chocolate, and try not to feel smug about it.