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Chocolate Crème Brûlée

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This page may contain affiliate links. Please read my disclosure.
Chocolate Crème Brûlée

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.

Chocolate Crème Brûlée

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.

Chocolate Crème Brûlée

Equipment

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!

Pumpkin crème brûlée
Pumpkin Crème Brûlée
Peppermint crème brûlée
Peppermint Crème Brûlée
Chocolate Crème Brûlée

Chocolate Crème Brûlée

5 from 2 votes
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.
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Diets
THM Fuel
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine French
Servings 8 servings
Calories 247

Ingredients
 
 

  • 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 ChocZero are 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 coffee extract (optional)
  • 1 teaspoon other flavor extract of choice (hazelnut, peanut butter, mint, raspberry, etc.) (optional)
  • ¼ teaspoon mineral salt
  • granulated erythritol
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Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 247kcalCarbs: 19gProtein: 3gFat: 21gFiber: 2gSugar: 1gSugar Alcohols: 16gNet Carbs: 1g

Nutrition & Diet Disclaimer


Hungry for more?Check out my filterable Recipe Index!
https://www.tjstaste.com/chocolate-creme-brulee/

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Tagged With: chocolate, chocolate hazelnut, crème brûlée, dessert, hazelnut, healthy, keto, ketogenic, low carb, Nutella, peanut butter, peanut butter cup, Reeses, romantic, THM, THM S, Trim Healthy, Trim Healthy Family, Trim Healthy Kids, Trim Healthy Mama, Trim Healthy Mama Coach, Trim Healthy Man, Trim Healthy Table, Trim Healthy You, Trim with TJ, Valentine, Valentine's Day, weight loss

Force of Nature

Comments

  1. Amy N Ferrara says

    at

    I wonder if anyone has tried making this DF with coconut cream? I know it will taste different, but wondering if it’s still delicious. This looks SO good!

    Reply
    • TJ says

      at

      Hi, Amy. It should work that way. And, yeah, it’ll have a more coconutty flavor, but if you’re good with that, go for it!

      Reply
  2. Kate says

    at

    So I just made this recipe and it is AMAZING!! I had tried to make crème brûlée before and it turned out terrible. This is a healthy, no-fail recipe that I will definitely make again! Thanks TJ for the awesome recipe it’s definitely a keeper!

    Reply
  3. Jen says

    at

    Loved this fir dessert the other day! Thank you, TJ!

    Reply
    • TJ says

      at

      You’re welcome, Miss Jen! <3

      Reply

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