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This chocolate pumpkin crème brûlée is a showstopping grain-free dessert that’s perfect for Halloween or any fall occasion. It’s also easy to make ahead of time!
Who’s excited for Halloween, all things pumpkin, and/or Season 2 of Stranger Things??
I am! I can barely think about anything other than the upside down. However, despite how pumped I am about the show’s return, I can definitively say that I am WAY MORE excited about this chocolate pumpkin crème brûlée. It’s the best dessert I’ve made in all of 2017 and possibly longer. It tastes amazing, it’s easy to make, and best of all, it’s really fun!
Let me walk you through the layers. On the bottom there’s a chocolate sauce. This is not just ANY chocolate sauce, though. It’s an intensely-chocolatey-but-not-too-rich chocolate sauce, like what you might have gotten on your sundae at a really good old-school ice cream parlor.
Initially, I was worried I wouldn’t love the sauce. It’s cocoa-based, so there’s no melted chocolate, and there’s also no cream and just a tiny bit of butter. When I tasted the sauce on its own I was happily surprised by how good it was, but when I tasted it along with the finished crème brûlée I was blown away by how much I loved it. With the addition of chocolate extract and without the distracting richness of cream or cocoa butter, the chocolate flavor shines through in a way it doesn’t in most chocolate desserts. I know this may sound paradoxical, but the chocolate flavor is richer because the sauce itself isn’t that rich. As a foil for the super creamy pumpkin layer, it’s just perfect.
