Chocolate Creme Brulee'

• 3 cups half & half light cream
• 1/2 cup unsweetened cocoa powder
• 2/3 cup sugar
• 6 large eggs (or egg substitute equal to 6 eggs)
• 4 tablespoons mini chocolate chips
• 1/2 cup sugar
• 1 cup fresh raspberry (optional)

1. In a microwave safe bowl, whisk together the half&half and cocoa, this will be slightly lumpy.
2. Microwave on high for 1 to 1 1/2 minutes, or until the half&half is slightly warm.
3. Whisk the mixture again to disolve lumps.
4. Whisk the eggs and 2/3 cup sugar into the cocoa mix.
5. Pour one cup of the mixture into each of ten 6 ounce custard cups (make sure they are broiler proof).
6. Spoon 1 teaspoon of chocolate chips into the middle of each cup.
7. Place the cups on a 17x12 baking sheet or a large baking pan that can hold all of them.
8. Fill the sheet half full with warm water (or to a depth of 1 inch).
9. Bake in a preheated 325F oven for 30-35 minutes, or until the center doesn't giggle when gently shaken.
10. Carefully move the cups to a cooling rack and let them rest for 15 minutes.
11. Then cover and refrigerate for 2 hours to 2 days before serving.
12. When ready to serve, preheat the broiler.
13. Sprinkle 2 teaspoons of sugar over each serving.
14. Put the cups on a broiler-safe pan.
15. Broil with the tops of the cups 2 inches from the heat for 2 to 4 minutes or until the sugar is caramelized.
16. Careful not to burn!
17. To serve, garnish with raspberries and enjoy!

light cream, cocoa, sugar, eggs, chocolate chips, sugar, fresh raspberry

Taken from www.food.com/recipe/chocolate-creme-brulee-101170 (may not work)