Chocolate-Raspberry Creme Brulee

• 8 ounces semisweet chocolate, chopped
• 4 cups heavy whipping cream
• 1/2 cup plus 2 tablespoons sugar, divided
• 8 large egg yolks, beaten
• 1 tablespoon vanilla extract
• 30 fresh raspberries
• 2 tablespoons brown sugar
• Additional fresh raspberries, optional

1. Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla.
2. Place three raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325u0b0 for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours.
3. Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.
4. If broiling the custards, place ramekins on a
5. ; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. If desired, top with additional fresh raspberries.

chocolate, heavy whipping cream, sugar, egg yolks, vanilla, fresh raspberries, brown sugar, fresh raspberries

Taken from www.tasteofhome.com/recipes/chocolate-raspberry-creme-brulee/ (may not work)