Prep time: 10 minutes
Cook time: 50 minutes
Serves: 3
Dark Chocolate Crème Brûlée 🥂 a rich, elegant dessert that’s simple to make. The chocolate custard is reminiscent of chocolate mousse, the texture is very smooth and creamy. Plus it’s always a bonus when you get to bust out the torch 🔥 to create the caramelized sugar topping. *Watch my short Instagram video here
You can use granulated sugar or turbinado sugar for the topping 
Pre-heat oven to 300°F. Fill a 13×9 pan with ¾ inch of water and place into the oven on the middle rack. Mix 3 Large Egg Yolks and ⅓ Cup Sugar with a whisk until smooth, set aside.
Pour 1½ Cups Heavy Cream into a sauce pan and heat on medium until it begins to simmer. Ladle about ⅓ Cup of the hot cream into the bowl with egg yolks and sugar, whisk immediately. Pour the egg yolk mixture back into the sauce pan with heavy cream and stir well to combine. Add 4 oz of chopped Dark Chocolate and stir gently until all the chocolate is melted.
Pour the chocolate mixture through a fine mesh strainer to remove any egg bits. Divide the custard between three 8oz ramekins and place into the 13×9 inch pan. Bake for about 50-60 minutes or until it’s set. The custard should still have a jiggle.
Remove the ramekins from the pan and cool them on a rack for about 1 hour. Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or up to 4 days.
When you’re ready to serve. Top each ramekin with a thin layer of sugar. Hold the ramekin and lightly shake around to get an even coating of sugar. Use a kitchen torch to caramelize the sugar topping, it should look like a golden brown color. Let the sugar cool for a minute and harden. Serve with berries and Enjoy!
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here.
-Van
