Satori Infused Dark Chocolate Crème Brûlée

Recipe by Betsy Kabaker
Photography by Kelly Mason

This decadent Dark Chocolate Crème Brûlée is almost like being in love. Share it with your special someone or save it all for your “me time.”

Did you know that chocolate is full of an endocannabinoid called anandamide, also known as the bliss molecule? Pair dark chocolate sustainably sourced from Latin America together with pure California cannabis oil and you’ll find euphoria right around the corner! Add this special chocolate to a traditional crème brûlée, and voilà, we have a winner for date night, or any night you want to treat yourself!

When I got into baking more seriously, Crème Brûlée was one of my favorite things to make for its wow factor and the satisfaction of breaking into that crunchy layer of sugar to get to the custard. It was always a fun game trying to find a blowtorch for the dessert, which was a journey that often ended with me meeting a friend who was into dabbing cannabis concentrates and had a blowtorch to spare for my Crème Brûlée experiments.

Try this recipe for a dreamy date night at home with your person, or with yourself. Bonus points to you if you torch the crème tableside. That’s the moment everyone will be waiting for. Always be sure to make a nice little card or label to indicate that the dish is infused. And remember to love yourself.

Makes 4 servings
Dosing:  2.5mg THC per serving


  • 4 Ramekins
  • Roasting pan or other pan with tall sides
  • Heat proof mixing bowl (glass works great)
  • Saucepa
  • Measuring cup
  • Whisk
  • Small Blow Torch


  1. 5 eggs, 4 separated into yolks and whites
  2. 1/2 cup of sugar, divided, with 1/4 cup reserved to top the dish 3 cups of heavy cream
  3. 2 bars of Satori Singles Fast-Acting Dark Chocolate: one for the custard and one to use as garnish
  4. 1 tablespoon of instant coffee or espresso granules
  5. 1 teaspoon of pure vanilla extract


1. Get ready to make crème brûlée! Set your oven temperature to 275 degrees F.

2. Let’s create the base for what’s known in French as a bain-marie, or water bath for our crème. Place the empty ramekins into a deeper pan, like a roasting pan, and into the oven. You want the pan to have tall enough sides that you can add enough water to it to reach about half the height of your ramekins. Do not pour any water into the pan just yet.

3. Separate four eggs into yolks and whites. Whisk together one whole egg and four egg yolks with 1/2 cup of sugar in a heat proof mixing bowl. We will not be using the egg whites in this recipe, but you can find other ways to use them in Satori’s blog.

3. Pour the 3 cups of heavy cream into a saucepan and set to medium heat until bubbles start to form around the edge of the pan. Take the cream off the heat and whisk in one tablespoon of coffee or espresso granules.

4. Get your Satori fast acting dark chocolate ready and break the bar into your desired dosing. For a 10mg THC experience, break all four pieces of the bar into smaller pieces and whisk into the cream. For a 5mg THC experience, try just two triangle pieces and break them off into the hot cream and whisk until fully combined and completely melted.

5. Pour the cream mixture slowly into your egg mixture and add one teaspoon of pure vanilla extract. Whisk together gently to combine. Move this mixture into a measuring cup for ease of pouring.

6. Be careful and open up the oven and pull out the oven rack that the pan and ramekins are on. Take your measuring cup with the cream and eggs combined and pour the mixture slowly into each ramekin, but not all the way to the top of each dish.

7. Push the oven rack back in completely and get ready to complete the bain marie, or water bath. Fill your measuring cup with water and pour it slowly into the tall sided pan until the water reaches halfway up the sides of the ramekins. You want to make sure that no water gets into the cream mixture in the ramekins, as it will ruin the custard. This is a gentle cooking method for delicate textures, like the perfect crème for your Dark Chocolate Crème Brûlée.

8. Bake in the oven for 40 to 50 minutes. You want the custard to set and be firm, but  jiggle a bit if you move the ramekin. Take each dish out of the water bath and find a space for them to cool in the refrigerator for at least an hour.

9. Take the cooled custards out of the refrigerator and sprinkle the top of each ramekin with a layer of sugar.

10. Get your torch ready! Crisp the sugar until it forms a hard caramelized shell over the custard. Garnish with additional pieces of Satori Dark Chocolate for desired potency.