Skip to Content

Chocolate Espresso Creme Brulée

Chocolate Espresso Creme Brulée is the perfect dessert to share with your Valentine. It’s thick and creamy with a crunchy sugar topping that will make your heart swoon and your pulse race.

 
 

*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

 

 
 

Imagine sitting on a blanket by a roaring fire with the love light flickering. You both take your wine glasses, intertwine your arms, and make a toast to what you love about each other.

You sip.

You savor.

And then you both take your spoons and crack into the sugary glass-like coating that covers the silkiest and smooth chocolate espresso creme brulee you’ve ever tasted.

You feed each other.

One spoonful. Two spoonfuls.

One swoon.

Two swoons.

The slight hint of espresso in the creamy creme brulee matches perfectly with the richness of the chocolate.

You both sip the sweet red wine.

One sip.

Two sips.

The sweet red wine is the kiss on your lips, at the end of the night you’ve dreamt about all day long!

Ahhhhhh. Now this is what Valentine’s Day is supposed to feel like.


Throughout the years, my husband and I have never been big on the “traditional” Valentine’s Day celebrations.

I think I can count on one hand the times we went out to celebrate at a restaurant, and those days were before we had kids.

While we have both always enjoyed going out to eat a good meal at a restaurant, there always seems to be too much pressure (not to mention the crowds) on Valentine’s day itself.

It’s that reason alone that we’ve always celebrated at home with an extravagant home cooked meal and a luscious dessert.

When our kids were little, dinner and desserts were always tailored to their tastes and preferences. A box of heart chocolates, a little Valentine-themed toy, or a mylar balloon always garnished their dinner plates and the dinner table.

The memories I have of those times are priceless. If I could step back in time to those days, I would do it in a heartbeat.

These days our kids are grown, and my husband and I get to do more extravagant Valentine’s dinners.

Things like lobster, beef tenderloin, and filet mignon steaks have all graced our Valentine’s dinner table.

Along with fabulous, luscious desserts, like Chocolate Espresso Creme Brulee to end our meal, and the sweet red wine to get things started. *wink, wink*

If you’ve never made creme brulée before, please don’t be intimidated by it.

It’s super simple to make, and the crunchy sugar coating on top can be made by placing the cooked creme brulée under the broiler until the sugar caramelizes and melts.

Or, you can use a handy dandy kitchen blow torch (like I did) that only adds to the fun and excitement of this memorable dessert.

Either way, I urge you to make this recipe and share it with someone you love this Valentine’s Day!

CHOCOLATE ESPRESSO CREME BRULEE    {PRINT THIS RECIPE}
Serves:  4            Prep and Bake Time:  90 minutes

2 cups heavy cream
1 tablespoon instant espresso powder
4 ounces bittersweet chocolate, chopped
6 egg yolks (reserve the whites for another use)
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
4 additional tablespoons granulated sugar (to caramelize the tops)

-Preheat oven to 300 degrees.
-In a medium saucepan, combine the cream and espresso powder. Bring to a simmer, shicking to dissolve the espresso powder. Remove from heat.
-Add the chopped chocolate to the hot cream and whisk until smooth and melted.
-In a large bowl, whisk the egg yolks, 3 tablespoons sugar and vanilla until well blended.
-Stir 3 tablespoons of the hot cream mixture into the egg yolk mixture (to temper the eggs so they don’t scramble) and then pour the remaining cream mixture into the egg yolk mixture and whisk to combine.
-Divide the creme bruée mixtue evenly amont 4 ramekins or custard cups. Place the cups into a large oven proof dish and fill the dish with boiling hot water (also known as a bain marie) that reaches about half way up the ramekins. Being careful not to pour any of the the hot water into the remekins themselves.
-Bake the creme brulé in a preheated oven until the egfes are set but the center is still a little loose (approximately 50 minutes).
-Carefully remove the cups from the water bath and allow the custard to cool slightly.
-Meanwhile, top each creme brulée with 1 tablespoon sugar and place them under the broiler to caramealize or use a kitchen blowtorch to caramelize the sugar. Cool slightly before serving.
-These custerds can be served warm or chilled. Chill for no longer than two days in the refrigerator or the sugar topping will become soft.
___________________________________________________________________________________________________

  • Heat the heavy cream and espresso powder in a saucepan, whisking to combine.
  • Add the chopped chocolate and whisk until smooth.
  • Remove from heat.
  • In a medium bowl, whisk together the egg yolks, sugar, and vanilla.
  • Temper the egg yolk mixture by adding 3 tablespoons of the hot cream into the egg yolks.
  • Whisk to combine.
  • Pour the remaining hot cream mixture into the egg mixture.
  • If desired, pour the custard mixture into something with a pour spout to make it easier to fill the custard cups.
  • Fill 4 custard cups (ramekins) with the custard mixture.
  • Place the ramekins into a large oven-proof pan and fill the pan halfway full with boiling water making sure not to get any water into the ramekins.
 
 
  • Carefully place the pan into a preheated 300-degree oven and bake until the outer edges of the custards are set but the inside is still slightly loose.
  • Cool slightly and then sprinkle 1 tablespoon sugar evenly over each custard.
  • Place the creme Brulée under the broiler to caramelize or use a small kitchen blow torch to melt and caramelize the sugar.
  • Cool slightly and serve warm or cool.

Thank you so much for visiting me here today in my Kudos Kitchen!

 

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

 

For more Kudos Kitchen recipe information, please follow me on my social medial channels (listed below), and don’t forget to TAG me @kudoskitchen with photos so I can view all your delicious recipe creations! It’s exciting for me when you share them, so don’t be shy!

Instagram, Pinterest, Facebook, and YouTube

Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature
Black Bean Brownies
← Read Last Post
Lower Fat Dilled Swedish Meatballs
Read Next Post →

Rose | The Clean Dish

Thursday 12th of February 2015

Renee, you should write romance novels ;) I love your little scenario! Creme brûlée is such an exquisite choice for a dessert! I have never made one but after reading through your post, I'm positive I would be able to make one at home!

Kellie Hemmerly

Wednesday 11th of February 2015

This sounds heavenly, my first Valentine's Day dessert fail was a creme brûlée....I have yet to make it again since then. (15 years ago.) This may just be the one that gets me back on the horse!

LoveCompassionateLee

Wednesday 11th of February 2015

Creme brûlée is definitely the perfect Valentine's Day dessert! I cannot wait to try this recipe. Happy Wednesday :)

Kim Bee

Wednesday 11th of February 2015

My hubby would love his one. He's a big coffee guy. I love creme brulee, there is something about the sound of that first crack as you break the seal. It just makes me so happy. I'm like you guys, I am not into all the traditional valentines stuff. I hate crowds so I would much rather stay home, order in and rent a movie. That's romance for me. Even better if I get to stay in my jammies.

Peaceful Cooking Danielle Nichols

Wednesday 11th of February 2015

I've never made creme brulee before. I think it's because I've been waiting for THIS recipe! I can't wait to try it!!!!!!!!!

shares