~ Chocolate Crème Brûlée ~

Make sure you only mix the ingredients enough to combine them well. If ingredients are over-mixed too much foam will develop on the surface. The method below of incorporating the egg yolks is designed to eliminate excessive foam.

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Ingredients:
* 1 ½ cups of Heavy Cream
* ½ cup of Milk
* ¼ cup of Dark Cocoa Powder
* 3 ounces of Bittersweet Chocolate (60%)

(cut the chocolate into small pieces)
* 4 Egg Yolks
* ½ cup (packed) of Brown Sugar
* 2 teaspoons of Vanilla Extract
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Also, use either coffee liquor or instant coffee granules:

* 3 Tablespoons of Coffee Liquor -or-

* 1 Tablespoon of Instant Coffee
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In a saucepan bring the cream and milk to a boil. Remove from heat and whisk in the cocoa powder. Now slowly add the chocolate pieces and whisk the mixture until smooth.

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In a separate bowl whisk the yolks until smooth. Add about a half cup of the cream/chocolate mixture and combine well. Now add the brown sugar, vanilla extract, coffee liquor and remaining cream/chocolate mixture. If the mixture shows excess foam on the surface, let it sit for 15-30 minutes.

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Place 4-6 ramekins on a cookie sheet and fill 2/3 full with the crème brûlée mixture. Now pour boiling water half way up the sides of the ramekins. Carefully place the cookie sheet into the preheated 325F oven and cook until the center of the brûlée no longer trembles, about 70 minutes.

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Let cool for several hours or overnight. Sprinkle lightly with sugar and caramelize the surface with a blow torch.

(photo courtesy of Chef Eddy Van Damme)

Enjoy!

~ Chef ~