Chocolate Crème Brulee

By Ilaria

For 4 People
1 hour, plus chilling time
Allergens: Gluten, Dairy, Eggs

Utensils & Essentials

Kitchen aid mixer, Kitchen aid whisk attachment, 1 large KA bowl, stick blender, ramekins, high sided baking tray, blowtorch, piping bag with plain round nozzle


Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.

Allergens: Dairy, eggs, nuts

For the creme brulee:

125g dark chocolate chips

4 egg yolks

65g brown sugar

140g milk

180g whipping cream

1 teaspoon vanilla extract 

80g caster sugar 


For the Vanilla Chantilly:

300 whipping cream

30g icing sugar

1 teaspoon vanilla extract


20g toasted unsalted pistachios, to garnish

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How to make

Chocolate Crème Brulee
Preheat oven to 170ºC/fan 150ºC/gas mark 3. Place the chocolate in a tall jug. Add the egg yolks and three quarters of the brown sugar to the bowl of the stand mixer and whisk until it turns fluffy and pale, 3-4 mins.
Add the milk, cream, remaining brown sugar and vanilla to a saucepan over medium heat until steaming, 2-3 mins. Take it off the heat and pour the mixture over the chocolate in the jug. Leave to stand for 1 minute then emulsify with a stick blender.
Gradually add the chocolate mixture to the egg mixture while the whisk is running, until mixed really well.
Divide the mixture between 4 ramekins. Place the ramekins in a high sided baking tray and carefully pour enough just boiled water around them so that the water level comes to halfway up the ramekins. Make sure not to splash water into the ramekins as you do this. Bake for 25-30 minutes, until there is a gentle wobble in the middle. Leave to cool, then chill for at least 1 hour or overnight.
To finish, sprinkle each of the baked custards with the caster sugar and caramelise using a blowtorch, or you can do this under the grill. Preheat the grill to its highest setting then place the oven rack as high as possible. Bake for a few minutes, until the sugar is caramelised.
Pour the cream into a stand mixer bowl and refrigerate it until ready to whip (or chill the bowl in advance). Whip until it starts to thicken, then add the sugar and vanilla and continue to whip until it reaches medium firm peaks.
Fit a piping bag with a plain round nozzle then fill with the chantilly cream. Pipe this onto the creme brulee. Roughly chop the pistachios, then scatter these over to serve.