Recipe - Dark Chocolate Creme Brulee

3 cup Whipping cream
12 ounce Semisweet chocolate
1 tablespoon Instant expresso powder
10 Egg yolks
3 tablespoon Coffee liqueur
8 teaspoon Sugar
One half cup Whipped cream
4 Strawberries, halved

Stir cream, chocolate and expresso powder in top of double boiler over
simmering water until mixture is smooth. Blend yolks and liqueur in large
bowl. Whisk in half of chocolate mixture. Return mixture to double boiler
and stir until thickened, 10 to 15 minutes. Strain into bowl. Divide
mixture among eight Three fourths cup ramekins. Cover and refrigerate 3 hours.

Preheat broiler. Sprinkle to of each custard with 1 tsp. sugar. Broil 2
inches from heat source until sugar caramelizes, watching carefully about
30 seconds. Refrigerate until cold.

Spoon whipped cream into pastry bag fitted with large star tip. Pipe
rosette of cream atop each dessert. Garnish with strawberry halves and
serve. Yield: 8 servings. Typed in MMFormat by cjhartlin@msn.com Source:
Bon Appetit
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Feb 20, 1998