Chocolate Cream Brulee
Instructions:
- 1 Tablespoon Butter
- 3 Cup Heavy cream
- 8 Ounce Semisweet chocolate chips
- 8 Egg yolks
- 1 Cup Raw sugar
- 1 Cup Sweetened whipped cream
- 1 Pint Fresh raspberries
- Preheat the oven to 275 degrees. Grease 10 (4−ounce) ramekins.
- In a saucepan, over medium heat, combine the cream and chocolate. Whisk until smooth.
- In a small mixing bowl, whisk the eggs until smooth.
- Temper the egg yolks into the hot cream mixture.
- Remove from the heat and cool. Ladle into the individual ramekins.
- Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin.
- Place in the oven and cook until the center is firm, about 45 minutes to 1 hour.
- Remove from the oven and water. Cool completely.
- Refrigerate until chilled.
- Sprinkle the sugar over the top, shaking off the excess.
- Using a hand−blow torch, caramelized the sugar on top.
- Garnish with the whipped cream and raspberries.
- This recipe yields 10 servings.