Valrhona Chocolate Creme Brulee

William Sonoma had a dessert tasting event and I was in Heaven. Here is one of their recipes for

Valrhona Chocolate Creme Brulee

Ingredients:

2 C heavy cream

3 oz. Valrhona (is best) or other bittersweet chocolate, chopped into small pieces

3 egg yolks

6 T. sugar

1 t. vanilla extract

Preheat oven to 325 F. Have a pot of boiling water ready.

In saucepan over medium heat, warm the cream until small bubbles form around the edges of pan, 2-3 minutes. Remove from heat and stir in the chocolate until melted and blended.

Let cool slightly.

In a bowl, whisk together egg yolks and 2 T. of the sugar until misture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Slowly stir in warm chocolate cream, then stir in vanilla.

Line a 3-inch-dee baking pan with a kitchen towel and place four 6 oz. ramekins in the pan. Pour chocolate mixture through a fine-mesh sieve set over a bowl. Divide the chocolate mixture among the ramekins. Add boiling water to fill the pan halfway up the sides of the ramekins and cover the plan loosely with aluminum foil.

Bake until the custards are just set around the edges, 25-30 minutes. Transfer the ramekins to a wire rack and let cool to room temp. Cover and refrigerate until the sugar bubbles and just begins to turn golden, 20-30 seconds per custard. Serve immediately. Serves 4.