Food Network: Chocolate Cream Brulee

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Chocolate Cream Brulee
Recipe courtesy of Emeril Lagasse, 1998

Ingredients
1 tablespoon butter
3 cups heavy cream
8 ounces semisweet chocolate chips
8 egg yolks
1 cup raw sugar
1 cup sweetened whipped cream
1 pint fresh raspberries

Directions
Preheat the oven to 275 degrees F. Butter 10
(4-ounce) ramekins. In a saucepan, over medium heat, combine the cream and

chocolate. Whisk until smooth. In a small mixing bowl, whisk the eggs until
smooth. Temper the egg yolks into the hot cream mixture. Remove from the heat
and cool. Ladle into the individual ramekins. Place the ramekins in a baking
dish. Fill the dish with water coming up half of the ramekin. Place in the oven
and cook until the center is firm, about 45 minutes to 1 hour. Remove from the
oven and water. Cool completely. Refrigerate until chilled. Sprinkle the sugar
over the top, shaking off the excess. Using a hand-blow torch, caramelized the
sugar on top. Garnish with the whipped cream and raspberries.