What’s smooth, rich, chocolatey, but also a great morning substitute for your morning coffee (I say this as I eat this yummy dish early in the morning secretly)??? I absolutely love this dessert and more than excited to share it with you!
Introducing this amazing dessert: the chocolate espresso crème brûlée!
Jump down to the bottom for the recipe!
The one thing I love about cooking is that sometimes I’m going to be forced to use awesome tools well known in the cooking world, that I would have never come across! A kitchen torch is the coolest tool I’ve ever used, though it took forever to find! Thankfully, Amazon had it! But still, learning about it was quite a task for this dish but an essential tool that I highly recommend keeping it around for awesome dishes like this! Hand-held broiling is now in.
Truthfully, until this recipe, I actually have NEVER made creme brulee, and not only that, I’ve never HAD creme brulee. Why did I do this?? I wanted to use a kitchen torch I wanted to experiment with new desserts! If you’ve never had it, let me tell you, it’s ok! Just try the recipe!
So, what’s so great about this extremely chocolatey dessert?
- You made it yourself and now you’re way cooler than your friends (unless one of them is a chef)
- You get to use a kitchen torch!
- It has chocolate!!!
- It has espresso!!!
- Truthfully, this dish is so rich and so beautiful, it was such a lovely dish to eat with others and I could not wait to share it!
- Also, leftover chocolate? Sprinkle it on top and let it melt into the dessert!
Chocolate Espresso Creme Brûlée Recipe
- V
Nutrition per portion
Ingredients
- 2 cups Heavy Whipping Cream
- 6 Egg Yolks
- 1/2 cup Sugar
- 1 Tbsp High Quality Cocoa Powder
- 4 ounces Finely Chopped Semi Sweet Chocolate
- 2 tsp Vanilla Bean Extract
- 4-6 teaspoons of Turbinado or Demerara Sugar*
- 2 tbsp instant espresso
Method
- Place the oven rack on the lower-middle rack, and preheat oven to 300 degrees. Fill a small saucepan with water and bring it to a boil.
- Place cream, and sugar into a different, medium-sized saucepan and bring the mixture to a rolling simmer over medium heat, stirring occasionally. *Watch out so it does not over boil!*
- While the mixture is heating up, crack the eggs and separate the yolks from the whites. Discard the whites or use them for another recipe. Whisk the eggs in a bowl until they are light and fluffy yellow, roughly a good few minutes.
- When the cream is simmering, turn off the heat, and remove the cream from the stove. Stir in the vanilla extract, chopped chocolate, and cocoa powder.
- Stir the mixture until the chopped chocolate has melted completely. Return to the heat if there are a few chunks that just won’t melt.
- Slowly pour 1/2 cup of the cream mixture into the egg yolks while whisking them continuously to temper the eggs.
- Repeat this process until you have whisked in all the cream mixture.
- Add the 2 tbsp of instant espresso and continue to whisk for a creamy mix.
- Distribute amongst the ramekins. Place the filled ramekins into large enough baking pan, and place them into the oven. With the boiling water, you prepared earlier, gently pour the water into the bottom of the pan, until it reaches about 2/3 of the way up the sides of the ramekins. Gently push the rack into the oven and bake for 25-30 minutes, or until the temperature of the custard reaches 175 degrees.
- Gently remove the ramekins from the oven and place them on a wire rack to cool for at least one hour. Cover with plastic wrap and place the custards into the fridge to chill for at least 2-3 hours.
- Blot away any condensation with a paper towel prior to torching the sugar on top and serving. Torch the top of the creme brulees until the sugar melts and becomes crispy and caramel-colored. Add some big chunks of chocolate and serve!
I hope you truly enjoy this chocolate espresso crème brûlée and hope you add some fun twists to this as well! If you try it, let me know how it goes! Check out my other recipes here!
Need the tools I used for this recipe? Click the links to find them on Amazon!
* This post contains affiliate links from which I will earn a small commission with no added expense to you!
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