62% Cacao Semisweet Dark Chocolate Peppermint Crème Brûlée

62% Cacao Semisweet Dark Chocolate Peppermint Crème Brûlée

Traditionally Crème Brûlée is known to be a challenging recipe. The ingredients list is short, but the process is long. I enhanced my recipe by adding Scharffen Berger's 62% Cacao Semisweet Dark Chocolate, and peppermint, which makes it a beautify crafted holiday dessert. The technique behind a Crème Brûlée is the true beauty. Once you understand the technique you will be making Crème Brûlée at home every chance you get. It’s that easy and delicious! Perfect for the holidays.


  • 2 cups of Heavy whipping cream
  • 1 cup of milk (preferable whole milk)
  • ¾ cup of granulated sugar
  • 1 Tbs vanilla extract
  • 6 large egg yolks 
  • Pinch of salt 
  • 2 tsp of pure peppermint extract
  • (3) 1 oz portions of Scharffen Bergers 62% Cacao Semisweet Dark Chocolate portions 
  • 4-5 peppermint candy canes 
  • Turbinado sugar for the brûlée


Prepare the Crème Brûlée

  • In a medium sauce pot combine heavy cream, milk, sugar, vanilla extract, peppermint extract and salt. Whisk the mixture together and heat on low to slowly infuse the extracts.
  • Melt the chocolate over a double boil. (You can melt it in the microwave. Keep a good eye on it to prevent the chocolate from seizing.)
  • Place the 6 egg yolks in a large bowl and whisk together.
  • Take the crème mixture off the heat and place the egg yolks beside it. You will need a whisk and a ladle to help you temper the Crème Brûlée.

    It’s extremely important to keep the eggs moving throughout this process to keep them from cooking. Whisk the eggs the whole time vigorously.  

    • Take 1 whole ladle of the hot cream mixture and (temper) the cream into the yolks. 1 ladle at a time until all the cream mixture has completely blended into the yolks.
    • Quickly add the melted Scharffen Berger 62% Cacao Semisweet Dark Chocolate to the mixture. Mix vigorously.
    • Strain the Crème Brûlée through a fine mesh sieve into a container that will store well in the refrigerator. Place plastic wrap right on top of the Crème Brûléetouching mixture and chill overnight.

    Baking the Crème Brûlée:

    • Pre heat the oven to 350° Fahrenheit
    • Once the Crème Brûlée has had time to completely chill, it’s time to bake.
    • Bring about 6 cups of water to a boil.
    • Place baking ramekins in a deep oven safe pan and slowly pour the crème brûlée just below the top of the ramekin.
    • Place a tight cover of aluminum foil over the top. Poke several holes in the foil to allow the steam to vent out while baking.
    • Transfer the pan into the oven and carefully add the water to the pan. Enough water to fill almost halfway up the ramekins. (The best way to do this Is by placing the hot water in a heat proof container and then pouring it in.)
    • Seal the foil on the pan and bake for approximately 30-35 mins. (The best way to tell that the Brûlée is finished is by gently tapping the pan and seeing if the center has a slight jiggle.)
    • Remove the pan from the oven (carefully), take the foil off and allow to cool for another 20-30 in the water bath.
    • Completely chill once more in the refrigerator be serving.

    Creating the Brûlée of the Crème Brûlée:

    • Take 2-3 candy canes and crush to a powder.
    • Mix the crushed candy canes and turbinado sugar.
    • Toss the crushed sugar mix on top of the crème and torch slowly to allow the sugar to melt evenly.

    Garnish with whipped cream, crushed candy canes and or chocolate chunks and enjoy!

    Created by Chef Sarah Pineda

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