Chocolate Creme Brulee

Total Time:
2 hr 50 min
15 min
2 hr
35 min

6 servings

  • 1 quart heavy cream
  • 1 cup sugar
  • 1 - ounce chocolate liqueur (recommended: Godiva Liqueur)
  • 1/2 tablespoon vanilla extract
  • 2 ounces cocoa powder
  • 1 -ounce unsweetened chocolate
  • 11 large egg yolks

Preheat the oven to 350 degrees F.

In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.

Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately.

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4.5 20
Not a creme brûlée at all, far too eggy and the cocoa should have been all real chocolate. Will be trying another recipe next time. item not reviewed by moderator and published
I think that my ramekins were a little small. This recipe makes a lot and it sure is delish !! item not reviewed by moderator and published
Paula Deen you are the bomb! This dessert was one of the best desserts I have ever made. My sisters all LOVED it. I used 4 oz ramekins, it made 10 desserts, that was just the perfect serving amount. When I realized that I forgot to put one of the desserts in the oven, I was afraid to disturb the rest of them by opening the oven so I put it in the microwave for 3 minutes. Other that it made a mess in my microwave, it was warm and gooey..a perfect topping for ice cream. Some times you find the best things by accident! item not reviewed by moderator and published
tastes great, easy to make. everyone wanted more... item not reviewed by moderator and published
I made this yesterday for a dinner party and even though everyone seemed rather full from the main course, no one left a single drop of this stuff in their ramekin. It was an absolute hit! I'll definitly be saving this recipe to use for future special occasions. To Karen: I'm not sure how much leaving out the liquor would effect the overall flavor. Leaving out the liquor probably wouldn't effect the consistency of the brulee, but you might lose some of the chocolately goodness. Note: I also used semi-sweet chocolate instead of unsweetned chocolate and added blackberries as a garnish which go really well with the chocolate flavor of the creme brulee. item not reviewed by moderator and published
can i make this without chocolate liquor item not reviewed by moderator and published
Fantastic, absolute fantastic! I made this recipe for my family and they couldnt get enough. It was simple to make and my 10 year old got a kick out of cracking all the eggs. We didnt have the Godiva so I used Kahlua instead and it was still a big success. I tempered the eggs before adding them and did a massive stir effort while adding them, but didnt strain the mixture before dishing them. It came out smooth and silky. With all the egg yolks, sugar, and cream, its not good for regular use so I will try not to make it toooooo often! item not reviewed by moderator and published
I found this very good but not much differnet then other chocolate cups I have tried other then putting sugar on the top and burning it. I could not find my strainer and mine still came out smooth. I poured gently into the cups to make sure any lumps stayed in the bowl. I used 7 6 oz ramikins. It is very rich and 6 oz is a lot. item not reviewed by moderator and published
I made this on Valentine's Day using semi-sweet chocolate as many reviewers have contended was the chocolate intended by Paula Deen. My wife absolutely loved this. This is better than any chocolate creme brulee I've been served at expensive steakhouses. It's very rich, chocolatey and smooth. I didn't have any problem with lumpiness. As one reviewer pointed out, you should sift the cocoa powder and as the recipe states, also strain the chocolate mixture when pouring it into the ramekins. I don't have a torch but I used my broiler, placing the ramekins in an ice-water bath in a baking dish to keep the custard relatively cool while the broiler heated the top layer of sugar. The caramelization wasn't as uniform in consistency or color as what could be achieved by a torch, but it tasted great and I think with more practice I could caramelize the sugar more evenly. Although a torch would be cool... item not reviewed by moderator and published
I've made vanilla creme brulee many times, but this was the first chocolate creme brulee that I have made. I probably should have read the other reviews that suggested using semi-sweet chocolate instead of unsweetened chocolate. But on second thought, I'm glad I didn't. This creme brulee was fantastic. I am not usually a fan of anything dark chocolate, but I loved this. This recipe is great as is written, but I'm sure the semi-sweet version would be great as well. One final note, this is extremely rich so don't use too large of a ramekin. item not reviewed by moderator and published

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Chocolate Creme Brulee

Recipe courtesy of Paula Deen