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1
In a medium saucepan over medium heat, heat cream till bubbles start to create around edges of pan.
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2
In a large saucepan, whisk together egg yolks, granulated sugar, and cocoa.
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3
Slowly add in warm cream to yolk mix, whisking constantly.
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4
Place over medium heat and cook, stirring constantly, 5 to 7 mins, or possibly till mix thickens.
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5
Temperature should be approximately 1750 to 1800F on a candy thermometer.
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6
Don't boil.
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7
Remove from heat and add in bittersweet chocolate; stir to blend well.
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8
Divide mix proportionately among 8 ovenproof 1/2-c. custard or possibly souffle dishes.
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9
Sprinkle almonds over top, dividing proportionately.
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10
Cover and chill 6 hrs or possibly overnight.
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11
One hour before serving, place all dishes in freezer.
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12
Just before serving, preheat boiler.
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13
Sprinkle top of each creme brulee with 2 tsp brown sugar.
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14
Place dishes under broiler 5 to 6 inches from heat and broil 1 1/2 to 2 mins, just to caramelize sugar.
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15
Watch carefully since brown sugar burns easily.
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16
Serve immediately.
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17
Any leftover creme brulee can be kept in refrigerator and eaten with a day.
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18
NOTES: Any bittersweet chocolate creme brulee is heavenly.
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19
You must be certain to freeze for at least 1 hour before broiling to caramelize the brown sugar.
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20
Preparation Time:0:25
