*  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.