ALMOND CHOCOLATE CREME BRULEE RECIPE

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.