Chocolate Crème Brulee

Begin early in the day or day ahead of serving.
Serves 6

2.5 cups whipping cream
6 ounces bittersweet (not unsweetend) or semisweet chocolate, chopped (minimum 65% cocoa content)
1 level tablespoon Valrhona cocoa powder.
2 Tablespoons Droste cocoa powder (can substitute 4 tablespoons of espresso
powder for a sharper taste)
½ cup whole milk
1 teaspoon vanilla essence
9 large egg yolks
5 Tablespoons sugar
12 teaspoons sugar for brulees
Crème Brulee torch

Bring 1-cup cream to a simmer in a saucepan. Sift in cocoa using a sieve and stir rapidly till powder dissolves completely. Add chocolate and whisk until smooth. Whisk in cocoa or espresso powder. Combine milk, sugar and 2 cups cream in medium saucepan. Add vanilla. Bring to a simmer. Whisk yolks in large bowl to blend. Whisk hot cream mixture into yolk mixture slowly. Whisk rapidly. Strain through a sieve set over medium bowl. Whisk chocolate mixture into custard.

Preheat oven to 325 degrees F. Place cups in a large, flat, roasting or baking pan with at least 2 inches of hot water. Fill custard into cups almost till the brim. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 25-30 minutes. To test, shake the cup gently. The center should jiggle. Do not overbake custards. Let the custards sit in hot water about 20 minutes. Remove cups from water. Chill overnight. Before serving pat the tops of each custard dry with a paper towel. Sprinkle with a teaspoon of sugar. Use a torch to brulee the sugar until caramelized. Chill again 15 minutes. Serve cold.