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Love & Best Dishes: Chocolate Creme Brûlée Recipe | Valentine's Day Dessert Ideas
Feb 7, 2026
Chocolate Creme Brûlée Recipe | Valentine's Day Dessert Ideas - If you love chocolate dessert recipes, you're in the right place—Paula's making a decadent chocolate creme brûlée from scratch!
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Chocolate Creme Brûlée Recipe: https://www.pauladeen.com/recipe/chocolate-creme-brulee/
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0:00
- Y'all, I'm gonna,
0:01
one of our Valentine Day desserts
0:05
is gonna be something that I have not made
0:08
in a long time, and I don't know why,
0:10
because it's delicious, it's easy,
0:14
and you see this in fancy restaurants.
0:17
And I'm preparing a chocolate creme brulee.
0:22
And you'll need a torch
0:26
to caramelize the sugar that you're going
0:29
to put on top of it after they bake.
0:32
Now, should you not have one of these,
0:35
you could put it under a real hot broiler,
0:40
but you would have to watch it very, very closely
0:43
because you would want the sugar to melt,
0:46
but not burn.
0:48
So the ingredients are cocoa powder,
0:52
vanilla flavoring,
0:53
and I've got a Godiva liqueur chocolate.
0:59
And that's highly recommended for this dish.
1:03
A good, good brand of that.
1:07
I've got one cup, plus more for dusting, of sugar.
1:10
I've got a quart of heavy cream
1:13
and one ounce of unsweetened chocolate.
1:18
And this is a chocolate, chocolate right there, y'all.
1:21
So here we go.
1:23
We're gonna go in with our sugar,
1:27
a quart of heavy cream. (liquid shaking)
1:32
You can't beat it.
1:33
Can't beat heavy cream. (plastic clatters)
1:36
All right, now I'm gonna take my little swisher
1:39
(whisk scraping)
1:44
and blend this up.
1:46
(whisk scraping)
1:52
I just got some heavy cream on my upper lip.
1:54
(Paula laughs)
1:56
and my tongue.
1:57
I don't think my tongue will reach it.
1:58
(Paula laughs) (whisk scraping)
2:00
Too bad, Paula. (whisk scraping)
2:02
Too bad.
2:04
All right, so we've got our sugar, our cream,
2:09
now we're gonna add our liqueur.
2:14
Mm, smells delicious.
2:20
Smells delicious.
2:24
And it calls for- (lid zipping)
2:29
- [Theresa] Half of a tablespoon.
2:30
- Half of a tablespoon.
2:32
Oh, yeah, it's right up there at the top.
2:34
So this is gonna be my half a tablespoon?
2:38
- [Theresa] Mm-hm.
2:39
- Okay. So this is gonna be my half a tablespoon, right?
2:46
(Paula laughs)
2:47
Looks right to me. (glass clatters)
2:49
All right, now we have (bowl drags)
2:53
two, four, six, eight, ten, eleven yolks.
2:57
- [Theresa] Eleven.
2:58
- Eleven large egg glug, egg yolks.
3:02
(whisk scraping)
3:05
Okay, so we're gonna mix this up real good.
3:07
(whisk scraping) (liquid swishing)
3:11
And, like I said, after it gets hot,
3:12
then we gonna add our chocolates.
3:15
All right, our cream is warm.
3:19
So now I'm gonna add
3:21
our dark solid chocolate
3:25
and now I'm going to add
3:26
our two ounces (glass clatters)
3:30
of dry cocoa. (whisk scraping)
3:33
And we wanna blend this up real good.
3:36
(whisk scraping)
3:40
And you have to have a little patience
3:42
to do this part (whisk scraping)
3:44
because anytime you add dry to wet,
3:52
it's gonna take a minute (whisk scraping)
3:56
to incorporate those two things.
4:00
All right, I'm gonna turn it off now
4:02
'cause I think that's gonna be warm enough.
4:05
(whisk scraping)
4:05
And uh-
4:06
(whisk scraping)
4:13
(pan dragging)
4:14
And I'm gonna slowly pour this in.
4:19
In fact, I'm gonna-
4:22
(liquid splashing)
4:24
transfer this to something (whisk scraping)
4:28
that has a spout
4:33
so I can pour it.
4:36
Have a little bit more,
4:41
little bit more power
4:44
when I'm beating (spatula tapping)
4:47
those egg yolks and
4:51
stirring it into (spatula tapping)
4:52
those egg yolks.
4:54
Okay. (pan clatters)
4:58
(spatula tapping)
4:59
So here we go.
5:00
We're gonna do this slowly, y'all.
5:05
And. (whisk scraping)
5:08
(liquid splashing) (metal hitting)
5:09
So this is like tempering our yolks.
5:14
Okay, I think we're to the
5:17
safe area now. (whisk scraping)
5:21
I don't think we have to worry
5:22
about our yolks cooking (liquid swishing)
5:28
and turning into scrambled eggs.
5:30
(liquid swishing)
5:32
I'm gonna pour (spatula tapping)
5:36
our mixture back into (spatula tapping)
5:41
the bowl. (spatula tapping)
5:42
No, into my measuring cup, I mean, to strain it.
5:47
(plastic thuds)
5:48
We want our creme brulee to be smooth.
5:54
And I'm gonna take my spatula
5:57
and see if I can break those
6:03
chocolate pieces down a little bit more
6:07
'cause I'd hate to lose any of that rich chocolate.
6:12
So we'll see.
6:19
(bowl clatters)
6:30
(spatula slaps)
6:31
There's gonna be a lot of that the last pour.
6:38
(metal tinging)
6:47
See, like I said, this is just really, really easy.
6:51
You can almost compare it to making,
6:53
say, a chocolate meringue pie.
6:56
You know,
6:57
it's just about like, (spatula tapping)
6:59
(metal bowl clatters)
7:00
like doing that.
7:02
I love the ramekins (liquid squishing)
7:07
that Eddie found (spatula tapping)
7:08
to serve our creme brulee in
7:11
'cause it's heart-shaped.
7:13
All right, now, this should make six.
7:21
You know, just depending on what size your ramekins are.
7:26
Okay, those look pretty
7:27
even, don't they? (plastic cup thuds)
7:31
Now,
7:33
(tongue licking)
7:35
right there at the last minute,
7:37
and I just washed 'em.
7:39
All right, I'm gonna bring them in here,
7:40
into the pantry,
7:43
and you wanna pour the water
7:48
like halfway up your ramekin.
7:55
And that will keep it.
7:57
- [Theresa] Do I need to go a little bit further?
7:58
Eddie, you got a good angle.
8:00
- Yeah, see, I can't.
8:01
Some more.
8:05
Some more.
8:07
Stop.
8:09
'Cause that puts us right to that ridge.
8:12
- [Theresa] Perfect. - How about that?
8:13
- Now I'm gonna put 'em in the oven.
8:15
- [Paula] Okay. - For how long?
8:17
- About 30 minutes.
8:19
I think the star of the show is the creme brulee,
8:22
chocolate creme brulee.
8:24
Chocolate is definitely
8:27
the first dessert that I think of
8:32
for Valentine's Day,
8:33
is definitely some kinda something chocolate.
8:36
So, now, I've got several kinda sugars.
8:39
(sugar shaking)
8:41
And I can't remember
8:44
the last time I made creme brulee,
8:47
what kind of sugar I used.
8:49
So I've got some turbinado,
8:52
which is the big grain sugar.
8:58
(sugar shaking)
9:00
So I'm gonna try this on one.
9:07
And then I'm gonna try
9:10
white sugar on one, (cardboard thuds)
9:14
and I'm gonna try
9:15
brown sugar on one, (spoon clatters)
9:20
and see which one I like the best.
9:24
(bag rustles)
9:31
(bag rustles)
9:33
So we'll start with those.
9:39
(bag rustles)
9:42
(metal flicking)
9:44
(metal flicking) (flame burning)
9:47
Come on.
9:49
Eddie, you just filled this up, didn't you?
9:55
(metal flicking)
9:56
(flame burning)
9:57
There we go.
9:58
It was on lock.
10:02
The turbinado is not, (spoon tapping)
10:07
it's not melting evenly. (flame burning)
10:11
All right. (bowl dragging)
10:14
Now I'm gonna try the brown sugar.
10:20
(switch clicks) (flame burning)
10:24
I think it's gonna be the white sugar
10:26
that's gonna be my favorite.
10:36
Didn't take that (bowl dragging)
10:36
long to get hot. (plastic thuds)
10:41
(cutlery clattering)
10:55
(bowl thuds)
10:56
The white sugar definitely
11:00
spreads better and more evenly.
11:05
(bowl drags) (spoon clatters)
11:08
(switch clicks) (flame burning)
11:22
The white sugar is definitely gonna be the winner,
11:26
don't you think, Eddie?
11:28
- [Eddie] Yeah, I think it will.
11:28
(switch clicks) (flame burning)
11:31
(metal thuds)
11:32
That, yeah, I would just say let it set.
11:34
Don't spread- - [Paula] Yeah.
11:34
- [Eddie] Don't try to spread it if-
11:36
- Yeah, no, it doesn't work,
11:38
trying to spread it.
11:39
But this is definitely caramelized.
11:48
But it does (bowl clatters)
11:49
need to cool so the sugar can caramelize.
11:58
And it's gonna give that thin layer
12:01
(switch clicks) (flame burning)
12:03
of crispy.
12:05
Definitely white sugar, y'all.
12:08
It's been a long time (bowl dragging)
12:09
since I made it.
12:11
And then the next would be the brown sugar,
12:15
and lastly would be the turbinado,
12:18
'cause those grains are so big.
12:31
I want some,
12:37
(bowl drags)
12:38
(mouth licks)
12:39
but I gotta let it cool.
12:41
I just gotta let it cool for a few minutes.
12:44
Can you hear that?
12:45
(spoon taps) Tap, tap, tap, tap, tap.
12:50
What does that tell you?
12:52
(spoon taps)
12:54
- [Eddie] It worked.
12:56
- It worked.
12:57
You're tapping on caramelized sugar.
13:01
(sugar crunching)
13:03
See it coming up?
13:14
(sugar crunching)
13:18
(spoon tapping)
13:20
Delicious.
13:27
Delicious.
13:30
I think it needs a little whipped cream on top.
13:33
- [Theresa] I have some.
13:34
- You dos? - [Theresa] Mm-hm.
13:36
(spoon tapping)
13:37
- Well, why don't we bring it out?
13:44
(metal clatters)
13:46
Mm.
13:48
And you taste and tell me
13:49
what you think. (spoon scraping)
13:51
- [Theresa] I'm not gonna turn that down.
13:52
(cutlery clattering) (metal thuds)
13:55
(bowl thuds) (bowl drags)
13:57
- [Paula] Now, the crisp is not right there.
13:59
It's in my mouth.
14:00
- [Theresa] Okay, well,
14:01
then I'm going over here (Paula laughs)
14:02
because, you know,
14:03
I (indistinct) crisp. - [Paula] Yeah.
14:04
Yes.
14:05
- [Theresa] I don't wanna be robbed.
14:07
(spoon tapping)
14:09
- See, it's standing up.
14:11
- Good.
14:13
- Mm-hm.
14:14
(sugar crunching)
14:16
Turbinado.
14:18
No, maybe that was the turbinado.
14:20
Brown sugar, but definitely white sugar.
14:23
- Are you saying white sugar because it blended well?
14:26
- Mm-hm. - Okay.
14:29
- It made a more even surface- - Mm-hm.
14:34
- Where the turbinado and the brown sugar
14:36
was hard to spread.
14:38
- [Theresa] This is good, isn't it, this chocolate?
14:39
- [Paula] Ain't it good?
14:41
- [Theresa] Happy Valentine's Day.
14:42
- Happy Valentine's Day
14:43
to you, too, Theresa. (hand smacks)
14:45
(Paula laughs)
14:46
And I send Valentine's love y'all's way.
14:54
Hey, y'all, it's Paula Deen.
14:55
Now, if you enjoyed this video, be sure to like it
14:59
and click the subscribe button as well as the notification
15:03
bell to be alerted when I post a video.
15:07
Love and Best Dishes Y'all.
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