while creme brulee has always been a favorite of mine, this was my official first chocolate version. i had some semi-sweet chocolate that i needed to use, and knowing i wanted to use it in a custard or pudding of some sort, decided to whip up some chocolate creme brulee. anyway, this version turned out so yummy, so velvety and so creamy- i definitely want to make this again and experiment with a good dark chocolate
- 1 quart heavy cream
- 1 cup sugar
- 1- ounce chocolate liqueur (Godiva Liqueur, Kahlua, etc)
- 1/2 tablespoon vanilla extract
- 2 ounces cocoa powder
- 1-ounce unsweetened chocolate
- 11 large egg yolks
Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for at least 2 hours. Dust with sugar and caramelize with a propane torch or under broiler.
Makes 6 servings