Perfect Chocolate Creme Brulee

                                               
Ahh, chocolate – who doesn’t love it? Can’t have a Crème Brulee montage without chocolate represented in the “sweet” category. Believe it or not, there are so many chocolate Crème Brulee recipes flooding the planet that simply don’t do the name “Crème” justice. There are countless variations where the chocolate separates during the baking process, settling the decadent flavor to the bottom of the ramekin. Then there’s the powdered chocolate versus melted – which triumphs in the winning decadent category? After dozens of attempts with a myriad of disappointments, we finally achieved the crème of all chocolate Brulees with perfect creaminess, optimal chocolate taste, and gorgeous dissolve. Trust us when we say, there is nothing out there that can touch this recipe. Bon Appetite!

*Please read all instructions before attempting recipe.

Pre-heat oven 325°F when cream is removed from stove-top to cool. Place oven rack in center. 50 min bake time. Recipe yields 4 servings from traditional 4.5 oz ramekins. Larger ramekins can be used, reducing the portions - bear in mind, the bake time will increase by roughly 10 min if two portions are reduced.

- 1 1/2 C heavy cream
- 1/2 C half & half
- 6 large egg yolks
- 1/3 C sugar
- 1 C 3 oz bittersweet chocolate chips divided
- 1/2 C almonds or mixed nuts
- Casserole dish
- 4  4.5 oz ramekins (standard size)
- cookie sheet
- parchment paper

1. Pour creams into medium saucepan. Simmer on medium-high heat until small bubbles form around edge of pan. If the creams come to a boil the mix is not ruined, remove immdiately from burner. You don't want to scorch, however - a burnt flavor will resonate the final product.

2. Temper 3 oz chocolate in microwave safe bowl - turn microwave to "high" (if microwave allows) set time to 20 seconds. Remove then stir w/ whisk, then another 20 seconds, stir, and a final 20 seconds until completely melted (do not scorch - melt until chocolate chips are soft & when stirred, liquify - may not be full 60 seconds). Remove creams from stove and add melted chocolate, whisk.

3. With an emursion blender or electric mixer, whip chocolate/cream mixture until chocolate is completely dissolved (about 20 seconds) - don't overwhip, we don't want whipped cream, or too many bubbles. When finished, dissolve surface bubbles by popping with spoon, or carefully remove without eliminating too much mix. Some bubbles are alright, but an over abundance will cause the surface of the brulee, when baked, to appear unsightly. (Bubbles will dissolve also during cooling process). Set chocolate mixture aside to cool to room-temperature. (If a skim forms on the cream while cooling it will not harm the recipe, it will be sieved off).

4. Whisk egg yolks until pale. (Save egg whites for omelet recipes). Add sugar, whisk until dissolved. Sieve chocolate mix into egg mixture slowly while whisking, careful not to whip up bubbles. Then sieve egg/chocolate mix into ramekins placed within the casserole dish. A thin white foam may form the surface - that's normal - it will grow darker as the brulees set in the fridge.

5. Fill casserole dish halfway with warm water. Bake 50 min, checking last 10 min if your oven bakes hot.

6. In a microwave safe bowl, temper the remaining 1 C of chocolate chips in microwave - same method. This amount will take between 3 - 4   20 seconds intervals to temper. Remember, chocolate is ready when some chips are slightly formed, but when whisked, melt evenly. The chocolate should possess a beautiful gloss when done correctly. When melted, in the same bowl add the 1/2 C of nuts (trail mix can also be used if dried fruit is deired) and stir until fully coated. Place a sheet of parchment paper on cookie sheet. Poor chocolate/nut mixture evenly upon paper, about a foot in length. The nuts should be spread in a single layer. (A baking scraper is ideal for achieving this). Place tray in refrigerator to set. When set, brake bark into triabular chunks. Bark should remain in fridge at all times - it's very sensitive to room temperature after tempering.

7. When brulees are ready to remove from the oven there will be a sizeable jiggle in the center when done. As long as the edges are firm this jiggle factor is normal. Remove from oven and cool in the water ( this gradual colling will prevent the center from dipping while cooling in fridge). When the water is room temp, remove brulees and chill overnight. When ready to serve, place a triangle of bark on surface for that beautiful culinary touch.