Indulge in a rich and decadent dessert with this easy to follow recipe for mocha crème brûlée. Impress your friends and family with this delicious treat, perfect for any special occasion.
Creme brûlée is one of my favorite desserts to make during the holidays because you can prep it a day or two ahead of time and it is always, always a show stopper. This is the perfect dinner party dessert!
I have fallen in love with creating creme brulee recipes so it was only a matter of time until one of my favorite flavor combinations, Coffee and Chocolate, made its debut. My husband said that this mocha creme brûlée is the best one yet.
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Ingredients Needed
You only need six ingredients to make this stunning dessert.
- Heavy Whipping Cream. Make sure you are using heavy whipping cream not whipping cream. The "heavy" means their is more milk fat in the cream.
- Vanilla Bean Pod. You will cut it in half and scrape the beans out then use the actual pod to steep in the cream as well.
- LorAnn Coffee Emulsion. The star of the recipe! For the intense coffee flavor I use LorAnn Coffee Emulsion for the ultimate coffee flavor punch.
- Dark/ Semi-Sweet Chocolate. Can't have mocha without chocolate!
- Granulated/ Caster Sugar. You will use sugar with the egg yolks as well as for the burnt sugar topping.
- Large Egg Yolks. The custard is made with only egg yolks, so I would save the egg whites for something else like an omelette or my Swiss Meringue Buttercream Frosting recipe (you can freeze egg whites too).
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Step by Step Instructions
Cut your vanilla bean open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans. In a thick-bottomed saucepan over medium-low heat cook the heavy cream and vanilla beans (including their pods).
Stirring constantly, cook until mixture comes to a slight simmer just before a boil. Then take off heat, add coffee emulsion and chocolate pieces and place the lid on and let steep for 10 minutes.
In a large roasting pan place 4 (7-8oz) ramekins inside and put the kettle on to boil and preheat the oven to 325F/163C.
In the bowl of an electric mixer fitted with a whisk attachment or large mixing bowl with a handheld electric whisk beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow.
Using a whisk mix the cream mixture ensuring all of the chocolate is fully melted, if not place on the stove for a minute or two. Slowly stir the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle.
Once completely mixed pour the creme brûlée mixture through a fine mesh strainer into a large bowl with a pouring spout ideally. This will catch any pieces of egg or vanilla bean, helping to ensure a velvety smooth texture.
Then pour the mixture evenly into ramekins. Place the ramekins in the roasting pan on the oven rack and pour hot water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins. This water bath helps create an even, moist cooking environment that is delicate for the custard to bake.
Bake for 25-30 minutes, you want the center of the creme brulee's to be set but have a little bit of jiggle, if you want to use an instant-read thermometer the internal temperature should be 170F/77C. Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack. Place in the refrigerator for at least 4 hours or overnight before serving.
When ready to serve sprinkle 1 tablespoon of sugar on top of each creme brulee swirling the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until the sugar has caramelized and hardened.
Serve the mocha crème brûlée immediately with fresh berries if desired.
Storage Advice
- You can bake the creme brûlée ahead of time and wrap and chill in the refrigerator for a couple of days.
- Don't add the sugar until you are ready to serve. The burnt sugar top will go soft in the refrigerator.
- Creme brûlée unfortunately does not freeze well.
Liz's Tips for Recipe Success
- Weigh your ingredients so you have the correct ratios.
- Don't skip the water bath, it is imperative for a delicate baking environment for the fragile baked custard.
- Ensure the custard has enough time to chill up properly in the fridge.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Mocha Creme Brulee
Indulge in a rich and decadent dessert with this easy to follow recipe for mocha crème brûlée. Impress your friends and family with this delicious treat, perfect for any special occasion.
- Total Time: 5 hours 45 minutes
- Yield: 4 1x
Ingredients
- 16oz (2 Cups) Heavy Whipping Cream
- 1 Vanilla Bean Pod cut in half and scraped
- 2 Teaspoons LorAnn Coffee Emulsion
- ⅓ cup Dark/ Semi-Sweet Chocolate
- 100 grams (½ Cup) Granulated/ Caster Sugar
- 5 Large Egg Yolks, at room temperature
- Kitchen Torch
- 3 Tablespoons Granulated Sugar (1 ½ Tablespoons per creme brulee)
Instructions
- Cut your vanilla bean open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans. In a thick-bottomed saucepan over medium-low heat cook the heavy cream and vanilla beans (including thier pods). Stirring constantly, cook until mixture comes to a slight simmer just before a boil. Then take off heat, add coffee emulsion and chocolate pieces and place the lid on and let steep for 10 minutes.
- In a large roasting pan place 4 (7-8oz) ramekins inside and put the kettle on to boil and preheat the oven to 325F/163C.
- In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow.
- Using a whisk mix the cream mixture ensuring all of the chocolate is fully melted, if not place on the stove for a minute or two. Slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle.
- Once completely mixed pour the creme brûlée mixture through a fine mesh sieve into a large bowl with a pouring spout ideally. This will catch any pieces of egg or vanilla bean. Then pour the mixture evenly into ramekins. Place the pan on the oven rack and pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins.
- Bake for 25-30 minutes, you want the center of the creme brulee's to be set but have a little bit of jiggle, if you want to use an instant-read thermometer the internal temperature should be 170F/77C. Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack. Place in the fridge for at least 4 hours or overnight before serving.
- When ready to serve sprinkle 1 tablespoon of sugar on top of each creme brûlée swirling the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brûlée until the sugar has caramelized and hardened. Serve immediately with fresh berries if desired.
- Prep Time: 15 Minutes
- Cool Time: 5 Hours
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
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Beth says
So chocolatey and delicious!
Elizabeth Waterson says
So glad you enjoyed it