Silky, smooth, chocolatey custard and a crusty, caramel topping are all yours in this easy-to-make, sugar and gluten free chocolate crème brûlée recipe.
With Valentine’s Day coming up, I wanted to come up with a yummy, chocolate version of one of my favorite treats–crème brûlée. This is obviously that resulting recipe. And just so you know, it tastes AMAZING! Trim Healthy Mama is such a hard weight loss plan (sarcastic undertones)!
Jazz Up Your Chocolate Crème Brûlée
Feel like a Nutella (chocolate hazelnut) crème brûlée? Add some hazelnut extract! Want some Reese’s (peanut butter cup) crème brûlée? Add some peanut butter extract. How about minty chocolate crème brûlée? Mint extract! Chocolate raspberry? Raspberry extract! Mocha? Add some extra coffee extract (I add some any way to amp up the deliciousness of chocolate)! Something else? Add extract for whatever extra flavor you desire.
To make this recipe, you might need a couple bits of equipment. One is some crème brûlée ramekin dishes. They’re pretty cheap and can be found at most kitchen stores or online. Here are the heart-shaped ones I used for today’s recipe.
Another thing that’s handy is a crème brûlée torch, which can also be found at many kitchen stores or online. However, you can make this chocolate crème brûlée in small, oven safe glass bowls (you want to keep the custard liquid pretty shallow in them, so don’t overfill) and you can use the torch in your garage (that’s what I did anyway) or heat a metal spoon on a burner until it’s red hot and use it to make the sugar topping crusty.
More Crème Brûlée
This is actually my third crème brûlée recipe I’ve shared here on my website. Here are the other two if you’d like more crème brûlée yum!
Chocolate Crème Brûlée
- 4 large egg yolks, room temperature
- 1 whole egg, room temperature
- 3 tablespoons
powdered THM Gentle Sweet or equivalent powdered sweetener (how to make powdered sweetener)
- 1 cup (8 ounces) on plan chocolate chips (
THM, Bake Believe, or ChocZeroare my favorites), any kind (dark chocolate, milk chocolate, white chocolate)
- 1 cup heavy cream
- ½ cup plain unsweetened almond, cashew, or coconut milk
- ½ teaspoon pure vanilla extract
- ½ teaspoon
- 1 teaspoon other flavor extract of choice (
hazelnut, peanut butter, mint, raspberry, etc.) (optional)
- ¼ teaspoon mineral salt
- granulated erythritol
- Preheat oven to 300° Fahrenheit. Place 8 crème brûlée ramekin dishes in a baking dish or two; set aside.
- In a 4 cup or larger measuring cup (you can use a bowl, but it's easier in a measuring cup because you'll be pouring it out later), whisk together the egg yolks, whole egg, and sweetener until well blended and mixture thickens slightly. Set aside.
- In a small saucepan, heat the chocolate chips, cream, and milk over medium-high heat, stirring occasionally to prevent scorching, until just beginning to bubble and the chocolate has melted.
- Remove cream mixture from heat and slowly pour into the egg mixture with one hand while briskly whisking with your other hand.
- Whisk in the vanilla, coffee extract, any other flavorings, and salt.
- Pour the liquid into the ramekins until about 3/4 full.
- Pour cold water into the baking dish around the ramekins so the water rises about halfway up the ramekin dishes.
- Pop into the oven and bake for 30 to 40 minutes (give or take, varies based on size, shape, and depth of ramekins) or until mostly set. The center should still be a bit jiggly.
- Using a spatula, carefully remove the ramekins from the water and set on a cooling rack.
- Cool for about 20 minutes then cover with plastic wrap (be careful not to touch the surface of the custard) and refrigerate for 3 or more hours.
- Sprinkle 1/2 to 1 teaspoon granulated sweetener over the top of each chilled crème brûlée. Melt and caramelize this sweetener with a torch until golden brown.
- Allow to cool an additional 10 or so minutes so caramelization can harden into a crust.