Dark Chocolate Creme Brulee
Ingredients| 3 cup whipping cream |
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Stir cream, chocolate and expresso powder in top of double boiler over
simmering water until mixture is smooth. Blend yolks and liqueur in
large bowl. Whisk in half of chocolate mixture. Return mixture to
double boiler and stir until thickened, 10 to 15 minutes. Strain into
bowl. Divide mixture among eight 3/4 cup ramekins. Cover and
refrigerate 3 hours.
Preheat broiler. Sprinkle to of each custard with 1 tsp. sugar.
Broil 2 inches from heat source until sugar caramelizes, watching
carefully about 30 seconds. Refrigerate until cold.
Spoon whipped cream into pastry bag fitted with large star tip. Pipe
rosette of cream atop each dessert. Garnish with strawberry halves and
serve. Yield: 8 servings. Typed in MMFormat by [email protected]
Source: Bon Appetit
Servings: 8
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