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This recipe is not for those scared of fat and cholesterol!!! With the amount of heavy cream and egg yolk in this creme brulee recipe, though, you'll go out with a blissful smile on your face.

This recipe is from 365 Chocolate Desserts:

3 cups Heavy Cream
8 Egg Yolks
1 cup Granulated Sugar
1/2 cup Unsweetened Cocoa Powder -- firmly packed
1/2 Tsp Almond Extract
3 Oz. Bittersweet Chocolate -- melted
1/2 cup Almonds -- sliced
1/4 cup (4 Tsp) Brown Sugar

In a medium saucepan over medium heat, heat cream until bubbles start to form around edges of pan. In a large saucepan, whisk together egg yolks, granulated sugar, and cocoa. Slowly add hot cream to yolk mixture, whisking constantly. Place over medium heat and cook, stirring constantly, 5 to 7 mins, or until mixture thickens.
Temperature should be approximately 1750 to 1800F on a candy thermometer. Do not boil. Remove from heat and add bittersweet chocolate; stir to blend well.
Divide mixture evenly among 8 ovenproof 1/2-cup custard or souffle dishes. Sprinkle almonds over top, dividing evenly. Cover and
refrigerate 6 hours or overnight. One hour before serving, place all dishes in freezer.
Just before serving, preheat boiler. Sprinkle top of each creme brulee with 2 tsp brown sugar. Place dishes under broiler 5 to 6 inches from heat and broil 1 1/2 to 2 mins, just to caramelize sugar.
Watch carefully since brown sugar burns easily. Serve immediately.
Any leftover creme brulee can be kept in refrigerator and eaten within a day.

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NOTES : Any bittersweet chocolate creme brulee is heavenly. You must be certain to freeze for at least 1 hour before broiling to caramelize the brown sugar.