Dark Chocolate Crème Brûlée

Dark Chocolate Crème Brûlée
Makes:
6
Prep Time:
20
minutes
Total Time:
490
minutes
based on 3 reviews
6

Dietary Considerations:

Low SodiumVegetarian
Treat yourself and your loved ones to the smooth chocolaty taste of this truly luxurious Dark Chocolate Crème Brûlée dessert. With a sophisticated combination of vanilla and rich dark chocolate and topped with caramelized sugar, this romantic indulgence is the perfect ending to a special evening.

Ingredients:

  • 1 cup whipping cream
  • 1 cup half-and-half
  • 1/2 teaspoon vanilla extract
  • 1 bar (4 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into small pieces or 2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 6 teaspoons granulated sugar, divided

Directions:

PREHEAT oven to 300° F.

PLACE cream, half-and-half and vanilla extract in large saucepan. Bring to a boil; remove from heat. Add chocolate; whisk until melted and smooth.

WHISK egg yolks and 1/3 cup sugar in large mixer bowl. Gradually whisk in chocolate mixture.

POUR mixture through fine sieve into six 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1-inch depth.

BAKE for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle. Remove custards from water; refrigerate for 2 hours. Cover with plastic wrap; continue to refrigerate for several hours or overnight.

PREHEAT broiler. Sprinkle 1 teaspoon sugar over tops of each custard. Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch. Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.


Reviews:

Review This Recipe

This recipe deserves 10 stars

 Star(s)

Susan Campbell from Grass Lake, MI

Truly the most decadent dessert I have tasted--ever. I used my kitchen torch to achieve the crunchy sugar crust, and these received RAVE reviews. Highly recommended by Chef Susan!

Read More Reviews

Review This Recipe
  •  Star(s)

    Awesome Dessert

    Gloria Leonard from Genoa City, WI

    I made this for my husband who loves chocolate. He said it was the best he has ever had. I will surely make this again.

  •  Star(s)

    Yummy!

    Felicia Shapiro from New York, NY

    Easy to make and delicious.

  •  Star(s)

    This recipe deserves 10 stars

    Susan Campbell from Grass Lake, MI

    Truly the most decadent dessert I have tasted--ever. I used my kitchen torch to achieve the crunchy sugar crust, and these received RAVE reviews. Highly recommended by Chef Susan!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 380
  • Calories from Fat: 240
  • Total Fat: 27g (42% of DV)
  • Saturated Fat: 16g (79% of DV)
  • Cholesterol: 210mg (70% of DV)
  • Sodium: 25mg (1% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 25g
  • Protein: 4g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Dark Chocolate Crème Brûlée

Ingredients

  • 1 cup whipping cream
  • 1 cup half-and-half
  • 1/2 teaspoon vanilla extract
  • 1 bar (4 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into small pieces or 2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 6 teaspoons granulated sugar, divided

 

Directions

PREHEAT oven to 300° F.

PLACE cream, half-and-half and vanilla extract in large saucepan. Bring to a boil; remove from heat. Add chocolate; whisk until melted and smooth.

WHISK egg yolks and 1/3 cup sugar in large mixer bowl. Gradually whisk in chocolate mixture.

POUR mixture through fine sieve into six 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish; fill pan with hot water to 1-inch depth.

BAKE for 40 minutes or until custards jiggle slightly when pan is shaken. Cool custards in water until cool enough to handle. Remove custards from water; refrigerate for 2 hours. Cover with plastic wrap; continue to refrigerate for several hours or overnight.

PREHEAT broiler. Sprinkle 1 teaspoon sugar over tops of each custard. Place custards on baking sheet. Broil for 3 minutes or until sugar is melted and caramelized (rotate pan as needed to prevent burning). Alternately, tops can be caramelized using kitchen torch. Refrigerate for 2 hours so that the topping can harden and the custard can cool and set.

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