*  Exported from  MasterCook II  *
 
                       Almond Chocolate Creme Brulee
 
 Recipe By     : 365 Great Chocolate Desserts - ISBN 0-06-016537-5
 Serving Size  : 8    Preparation Time :0:25
 Categories    : Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      C             Heavy Cream
    8                    Egg Yolks
    1      C             Granulated Sugar
      1/2  C             Unsweetened Cocoa Powder -- firmly packed
      1/2  Tsp           Almond Extract
    3      Oz            Bittersweet Chocolate -- melted
      1/2  C             Almonds -- sliced
      1/4  C (+ 4 Tsp)   Brown Sugar
 
 1. 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 175° to 180°F on a candy thermometer. Do not boil. Remove 
 from heat and add bittersweet chocolate; stir to blend well.
 2. 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.
 3. 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 with 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.

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