Serve chocolate creme brulee with fresh fruit, a garnish of mint and a dollop of homemade whipped cream. This dessert is perfect served with coffee, espresso, tea, and after-dinner drinks like port wine, amaro, sherry or Kahlua.
Ingredients:
6 large egg yolks
3/4 cup sugar, divided
1 teaspoon instant espresso powder, optional
2 cups heavy whipping cream
4 ounces semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract
Directions:
In a small bowl, whisk egg yolks, 1/4 cup sugar and espresso powder, if desired; set aside. In a small saucepan, combine the cream, chocolate and 1/4 cup sugar. Heat over medium-low heat until chocolate is melted and mixture is smooth, stirring constantly.
Remove from the heat. Stir in vanilla. Stir a small amount of hot mixture into egg yolk mixture; return all to the pan, stirring constantly.
Pour into six 4-oz. ramekins. Place in a baking pan. Add 1 in. of boiling water to pan. Bake, uncovered, at 325° until center is set, 50-55 minutes. Remove from water bath. Cool on a wire rack up to 1 hour. Refrigerate for at least 4 hours or overnight.
If using a creme brulee torch, sprinkle top of ramekins with remaining 1/4 cup sugar. Heat sugar with the torch until caramelized. Serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
