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LOCATION: Recipes >> Desserts Pudding >> Creme Brulee 23

Print this Recipe    Creme Brulee 23

Dark Chocolate Creme Brulee
Yield: 8 Servings

3 c whipping cream
12 oz semisweet chocolate
1 Tbsp instant espresso powder
10 egg yolks
3 tbsp coffee liqueur
8 tsp sugar
1/2 c whipped cream
4 strawberries, halved

Stir cream, chocolate and espresso 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.

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