This chocolate crème brûlée recipe is made easy with just four ingredients. Using milk chocolate as a twist to the French classic, it's smooth, lower in sugar and baked without a water bath. Made with half cream and half milk, this variation is lighter but just as silky.
What an amazing recipe! So ingenious to combine crème brûlee with chocolate - this recipe is a "must try!" - Cooking Rookie
Easy Chocolate Crème Brûlée Recipe - Why You'll Love It
I had to update this recipe, a family favourite for the last decade - as my previous post talked about the crunchy topping like walking on mars! This is why we love it:
- Silky custard made with melted milk chocolate
- Lower sugar than traditional recipes - even using milk chocolate
- No water bath and avoid splashing from the kettle - just pour and bake in a cool oven
- Pairs beautifully with passionfruit and other acidic fruits like raspberries or mangos.
What is in Chocolate Crème Brûlée? 4 Ingredients
This recipe couldn't be easier with just 4 ingredients - plus a little pinch of salt as a flavour enhancer - perfect with chocolate. If you prefer, add a little coffee or espresso powder for a mocha touch.
- Egg yolks - use organic or free range. I use medium eggs in France (large in the USA). Use the yolks straight away and keep the whites aside or freeze them to make any of my egg white recipes.
- Milk chocolate - use good quality chocolate. I prefer milk chocolate for a perfect milky texture and have reduced the sugar accordingly. You could use dark chocolate but the flavour will be more intense. I don't recommend using white chocolate: it's too sweet with the added caramel on top.
- Half cream, half milk - use single cream or half fat 12%-15% cream or in the USA, use 'half-and-half'. It's a great substitute for heavy cream, lightening up this dessert to make it less rich.
- Sugar - use regular granulated sugar, with only a couple of tablespoons maximum in the creams. Finish off with just a tablespoon maximum on each crème brulée for the sugar top. In France we also use 'cassonade', a free-flowing brown cane sugar that adds a touch of vanilla and rum - so no need for vanilla extract.
For more, see my collection of egg yolk recipes.
How to Make Chocolate Crème Brûlée
Begin by gently heating the milk and cream in a medium saucepan - just until warm. Do not boil.
Whisk in the milk chocolate off the heat until fully melted. It should look like smooth French hot chocolate. In a separate bowl, stir the egg yolks with sugar and salt (about ⅛ teaspoon), then stir in the chocolate cream gently into the egg mixture. Pour into shallow ramekins and bake - no water bath needed at this cooler oven temperature.
Equipment: I use those 4oz shallow ramekins.
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When cooked, the brûlées darken in colour.
Remove to cool on the counter, cover with plastic wrap then chill for 2-3 hours.
No Water Bath Needed?
Yes - this chocolate crème brûlée recipe works without a bain-marie. Thanks to the gentle oven temperature and the yolky milk and cream mixture, the custards set beautifully without worrying about splashing them with hot water from the kettle.
Dark Chocolate Crème Brûlée Option
Want something more intense? Swap the milk chocolate for dark chocolate, or place a square of dark chocolate into each ramekin before baking. It melts into a surprise centre beneath the crisp caramel top.
In my first post, I referred to this as 'the black hole' while walking around the planet mars, listening to Holst's Planets, with that caramel top. Mad or what?
How to Brûlée the Topping
Once the custards are chilled, I personally find a kitchen torch is best to brûlée. They're easy to find and you can use it for other things - like lighting candles or the BBQ. (I use this kitchen torch).
- Blot away any surface condensation with kitchen paper.
- Sprinkle a thin, even layer of sugar (granulated or French 'cassonade') on top.
- Caramelise sugar using a kitchen blowtorch or place under a very hot grill/broiler until bubbling and golden.
Important: Only brûlée just before serving. The caramel topping won’t stay crisp if stored in the fridge.
What to serve with Chocolate Crème Brûlée
Crème Brûlée is normally served on its own in Parisian restaurants. But with this chocolate version, I love to serve with:
- Fresh raspberries or blueberries
- Cherries
- Mango slices
- Cocoa nibs or crushed hazelnuts - or top with this nougatine.
- Halved passionfruit. The play of milk chocolate with acidic fruit is bliss! It's inspired by the flavours of Pierre Hermé's Mogador macaron - frankly, one of the best macarons in Paris!
For Your Date Night or Valentine's Day Desserts
To make a romantic crème brûlée for two, simply halve the quantities of this recipe and follow the same instructions. I've made it easy for you to halve with the quantity of egg yolks. Serve in separate ramekins or an egg baking dish, that's also shallow.
Want to Master More French Custards?
If you enjoyed this milk chocolate crème brûlée, you’ll love my upcoming e-book, Master Crème Caramel - a complete guide to foolproof French custards, lighter on sugar and naturally gluten-free.
Look out for my new crème brûlée video, showing step-by-step how to torch like a pro. Join the waiting list to get the inside scoop to the e-book launch - it's soon!
Milk Chocolate Crème Brûlée
Equipment
- 5 shallow ramekins 4oz (9cm/120ml) x 3cm (1 inch) height (see NOTES)
- kitchen torch optional but for best results, otherwise use grill/broiler
Ingredients
- 400 ml (14 fl oz/ 1 ½ cups) Light, half fat cream 15% fat (or 'half-and-half')
- 110 g (4oz) milk chocolate (good quality couverture, at least 35% cacao)
- 4 egg yolks organic
- 30 g (2 tbsp) granulated sugar
- pinch salt fleur de sel
For caramelising
- 4 tablespoon granulated sugar or brown cane sugar ('Cassonade' in France)
Instructions
- Preheat a cool oven to 120°C/250°F (100°C fan/Gas ½).
- Gently heat the cream and milk chocolate in a saucepan until the chocolate has just melted (don’t boil) and whisk until smooth. It should look like hot chocolate. Take off the heat.
- Stir the yolks, sugar and salt in a bowl until creamy. Pour the creamy warm chocolate over the egg mixture and stir until well combined.
- Pour into individual shallow ramekins and place on a baking tray. Cook gently in the oven for about one hour. Leave on the counter to cool, then chill for at least 2 hours in the fridge covered with cling film - even better, overnight.
- Just before serving, blot gently the surfaces with kitchen paper if there's any condensation from the fridge. Then sprinkle with the sugar, caramelise them quickly with a blowtorch or 2 minutes under a very hot broiler/grill.
Notes
This recipe was first published 29 March 2012 but is now completely updated and now possible to leave your review.
Christina @ Christina's Cucina
I think you missed your calling as a comedienne! Truly, you are cracking me up (just like that caramel topping)! haha! See, I can do it too! 😉 The bathwater draining made me laugh out loud!
Well, dear you'll be happy to know that I ordered an oven today so I CAN make these beauties (although, I usually make my creme brulees on the stove). I have never tasted a chocolate one, but am quite enamored of the black hole version! I love dark chocolate, and it sounds very enticing! Nice work. And I LOVE cracking the caramel with the spoon! 😉
Jill Colonna
See, this cracking up business is contagious Christina! So happy you'll finally have an oven. Cheers to making a cracking black hole crème brûlée in it soon.
Cupcake Crusher
This is my favorite blog yet!
I so love the idea of having a creme brulee compared to Mars! The chocolate creme brulee is the "creme de la creme" though... The oozing chocolate, the cracking top... So brill!
Peggy
Both creme brulees sound absolutely delicious =)
BigFatBaker
Mmmm I love creme brûlée. It's not often I see chocolate and passion fruit together. Although there is a cookie company in hawaii that plays with the flavors... But I think I'll stick with the creme brûlée! Great recipe!
Jamie
Your posts are always so funny and how you see your desserts (a walk on mars?) is too funny! And your desserts heavenly and this one is no different! Scrumptious and I would so love to taste it. And do you know as much as we love crème brulée I've never made one? Oh, Jill, inspire me!
Manu
Ohhhh my! I love creme brulee! I think both these versions are fantastic! I particularly like the idea of the chocolate "surprise" in the second one! YUM! Jill, there's something waiting for you here: http://www.manusmenu.com/rotisserie-potatoes
Jill
Merci beaucoup, Manu!
parisbreakfast
You MUST have a MADELEINE post here!?
am I mad?
Can this be??
How will I ever make the damn$#@! things then..?
xxxcg
Jill
Carol, there are SO many recipes I want to share with you all, so little time trying to get on with the next book! Madeleines don't use egg yolks in particular so that's why not included yet (after all it's a macaron site.) In the meantime, why not visit my friend Biren's site at Roti'n'Rice who posted a lovely recipe for Lavender Madeleines this week. Enjoy!
Parsley Sage
Wowsa! I can just hear the little 'tinkle' the sugar make when you make your first fork attack. So yummy, so passion fruity...who cares about the flute? You're the First Foodie!
Jill
Hehe, Carsley. Thanks. In fact, just back from Paris (rue de Rome - it's the street of musical instruments) since my poor flute is sick so getting him sorted, repadded, the works.
Vicki Bensinger
A friend of mine sent me passion fruits from her garden but haven't made anything with them yet. I've been thinking of making passion fruit curd but now Creme Brûlée sounds better. Although if you've got chocolate Macarons with passion fruit filling in your book I may do that. I need to check.
So sorry to ramble - your brûlée sounds heavenly. Looking forward to attempting one or the other of these mentioned.
Have a great day!
Jill
Oh, what decisions, Vicki 😉 Why don't you make the macarons from the book and the crème brûlée to accompany? That sounds so exotic too - passion fruits from the garden! Enjoy.
Jen Laceda @ Tartine and Apron Strings
Jill, i LOVE this flavor combo!!! Definitely something I need to try! Hmmmm...miam-miam-miam creme brulee!
Jill
Enjoy, Jen!
Hester @ Alchemy in the Kitchen
I have two friends who are in my bad books at the moment - one who cracked the sugar crust, and the other who downright stole my crime brûlée while I was busy chatting - oh boy if they come within an inch of this lovely version when I make it, there'll be trouble! It really does look like Mars, Jill, and out of this world 😉
Jill
You call these friends, Hester? You're going to have to get the record straight before making this!
Gourmantine
I love creme brulee and the cracking with the spoon of course! It's probably one of the most common desserts I order when in France. I really have to get myself a blowtorch to make some as my over grill just doesn't do it right!
Jill
Having a blowtorch is hot - although I just about set fire to the table once while trying to carmelise at the table and pouring wine with the other hand. Although the wine would have put out the fire, lol.
mike @ TheCulinaryLens
I took your advice and played the music while reading this and it and the brulees transported me to another planet. I find creme brulee to be an amazing concoction with the most simple of ingredients combiningg to a taste symphony of Holstian proportions (windaggy enough for you? LOL) Seriously this sound delicious and I love the crack of the breaking caramel too
Jill
Holstian proportions? Love it, Mike.
Liz
Mmmmmmmm....you knew I'd come running for a chocolate creme brulee, didn't you??? I just don't know which one to try first!!!!
Jill
Hehe. It's the chocolate queen, Lizzy! Go for them both. Go on...
parisbreakfast
OMG!!
Heaven on earth this!
I LURVE anything passion fruit
and I love crustillante or however you spell it..
The French have the best crunchy textures
merci carolg
Jill
Yes, the French have a lot to answer for, Carol 😉
cooking rookie
What an amazing recipe! So ingenious to combine creme brulee with chocolate :-), this recipe is a "must try!"
Jill
It is rather yummy, although not so hot on le look, as you don't get to see the caramel crust. Although perhaps that's the charm. Surprise!
Veronica Gantley
What a wonderful creme brulee.It makes me want to lick my screen! I am so glad you shared it with us.
Jill
If you're glad, that makes me happy too.
Irena
Mmmm.... sounds delicious, love the Creme brulee, looks super yummy.
Jill
Glad it sounds delicious, Irena. Because it is! 😉
Amy @ FragrantVanillaCake
Hi Jill! This creme brulee looks wonderful, and what a great way to use up egg yolks! I love the exotic flavor you have given it, so heavenly and I have a feeling I could devour it in no time! Hope you are having a wonderful Spring :)!
Jill
Thanks, Amy. Adoring spring even if it's bringing on the pollen allergies big time in our house, sniff, sniff, achoum.
Cucina49
When I saw the name of the post, I wondered how Mars fit in--I get it! What a gorgeous, vividly flavored creme brulee--definitely out of the ordinary!
Jill
Glad you got it. Was kind of a mad shot, eh?
Paula
I don't eat creme brulee often but when I do I certainly enjoy it. Can only imagine how wonderful these flavour combinations are and yes, I love cracking the caramel with a spoon!
Jill
I'm like you, Paula. Not often but when I do, it's the full monty!
Kim Bee
This is just one of the many reasons I love you. xx
Jill
Golly gosh, you're making me blush.
Nami | Just One Cookbook
Chocolate and passion fruit Creme brûlée? Wow that is a very unique flavor! My husband's most favorite dessert is Creme brûlée or Creme caramel (purin). Since I make latter I now have to try Creme brûlée to surprise him. :-). I love the nicely burnt top area scooping off with spoon. Yours look delish!!
Jill
I LOVED your purin recipe, Nami. Great idea. Hubby will adore cracking into this one.
Marsha @ The Harried Cook
You are so funny! I love cracking the top of a creme brulee but I love it even more when I am doing it upside down!!! What fun!!! 🙂 And the flavor combination sounds brilliant... I have never tried passionfruit and chocolate together, but it appeals to me! And I think it's really cool that both of us just posted about 'Mars'! Great minds, eh, Jill? Hugs to you, my friend!
Jill
Cheers to Mars, cracking up brûlées and enjoying life upside down, Marsha.
Ivy
Another lovely recipe to use leftover eggyolks. Unfortunately we don't have passion fruit in Greece.
Jill
What? No passionfruit? Not even juice? Oh dear. Well I'm sure with your creativity, Ivy, you'll find a local alternative.
thoma
Wow, you're not only mad, Jill, you're brilliant too. That's a sign of genius too! hehehe you seem to be unhappy with your height. How tall are you?
Red brulee....Passion week is here. In case you didn't think of it...what a connection ;p
Jill
I'm tall for my age 😉
But could I be shrinking soon? I'm 1m80, Thoma. Yep, that was a mad connection - but having fun.
thoma
Ha, that's nearly my husband's height! So I know how you would look like! Do you get to wear heels? ;p
Jill
Only when I'm in a bad mood or if he's in the dog house ;-))
Gerry @Foodness Gracious
I'm a huge custard based desserts lover, usully I''just keep my yolks for breakfast next morning 🙂
Take care..
Laz
Very funny post. Well done. Gorgeous creme brulee. Love the combination of flavors. The color and look is fabulous. Perfectly executed.
Jill
Merci beaucoup, Chef. xo
Kiri W.
Me! I looove that cracked top 🙂 Creme brulee is one of my top 10 indulgences, I'd say, and I certainly never had a passion fruit version. Sounds delightful!
Jill
Kiri, you need to try the passion version. You need to crack it! 😉
easyfoodsmith
Gosh! Your Crème Brulee looks divine! My husband loves this dessert. On our trip to Paris last October he was very keen to enjoy his favourite dessert but surprisingly we couldn't find it at any of the restaurants we went to. Finally we found it at a bakery/patisserie in a nondescript street which was not up to the mark. Thanks for sharing this recipe 🙂
Jill
You're just as well making it yourself, eh? Especially as you can transport yourself to any flavour combination you fancy...
Tina@flourtrader
ah..chocolate and passion fruit, a rare but delicious blend! Pretty fantastic served up in the form of a creme brulee, very creative of you Jill. Glad I do not have to be an astronaut on Mars to enjoy this. Impressive post!
Jill
Thanks, Tina. Just the greedy side coming out with Easter approaching and needing chocolate!
stunningrecipes
Wow, creme brulee is my favourite recipe here in France, but never had it with chocolate inside. It must be devine!!
Jill
Neither had I until I tried this out. Needing chocolate as Easter is approaching... Hope you enjoy this!