Chocolate Creme Brulee

• 1 quart heavy cream
• 1 cup sugar, plus more
• sugar, for dusting
• 1 ounce chocolate liqueur (she recommendes Godiva Liqeur)
• 12 teaspoon vanilla
• 2 ounces cocoa powder
• 1 ounce unsweetened chocolate
• 11 large egg yolks

1. Preheat the oven to 350 degrees F.
2. In a medium size saucepan.
3. Over medium-high heat.
4. Combine heave cream, sugar, liqueur and vanilla.
5. When mixture is warm.
6. Add coco powder and chocolate.
7. Whisk until blended.
8. Place egg yolk in a large stainless steel bowl.
9. Slowly add the warm chocolate mixture to the eggs.
10. A little at a time while whisking.
11. Strain and pour into individual ramekins.
12. Place the ramekins in a large baking pan.
13. pour enough hot water in the pan.
14. To come half up the sides of the ramekins.
15. Bake until firm in the center (about 30 min).
16. Remove the ramekins from the water bath.
17. Cool completely.
18. Place in refrigerator for 2 hours.
19. Dust with sugar.
20. Carmelize with a propane torch.
21. Serve immediately.

heavy cream, sugar, sugar, chocolate liqueur, vanilla, cocoa, chocolate, egg yolks

Taken from www.food.com/recipe/chocolate-creme-brulee-209615 (may not work)