Chocolate Cream Brulee
- 8 ounces chestnut puree
- 10 ounces heavy cream
- 12 teaspoon cinnamon
- 1 12 ounces chocolate or 1 12 ounces dark unsweetened chocolate chips, chopped
- 2 ounces sugar
- Beat the chestnut puree to lighten it.
- Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate.
- Divide among 4 heat-proof ramekins and smooth level.
- Chill 1 hour.
- Preheat broiler.
- Sprinkle sugar on the Brulee evenly; broil until bubbly.
- Serve immediately.
chestnut puree, heavy cream, cinnamon, chocolate, sugar
Taken from www.food.com/recipe/chocolate-cream-brulee-235 (may not work)