- 6
Ingredients
- 1 quart heavy cream
- 1 cup sugar
- 1 ounce chocolate liqueur (Godiva Liqueur recommended)
- 1/2 tablespoon vanilla extract
- 2 ounces cocoa powder
- 1 ounce wnsweetened chocolate
- 11 large egg yolks
Preparation
Step 1
Preheat the oven to 350 degrees.
In a medium saucepan over medium-high heat, add the heavy cream, sugar, liqueur and vanilla. When the mixture is warm add the cocoa powder and chocolate whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the egg yolks a little at a time while whisking. Strain the finished mix and pour into individual porselain ramekins in a large baking pan. Pour enough hot water into the baking pan to come halfway up the ramekins. Place the pan in the oven and bake until the brulees are firm in the center, about 30 minutes. Remove the ramekins from the water bath and cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a kitchen torch. Serve immediately.