Chocolate Espresso Crème Brûlée

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This recipe comes from Debbie Puente's excellent Elegantly Easy Crème Brûlée and Other Custard Desserts. It is a rich and luxurious dessert for chocolate and coffee lovers alike.

Ingredients

2 cups heavy cream
1 tbsp instant espresso powder
5 oz bittersweet chocolate
6 egg yolks
3 tbsp sugar
1 tsp vanilla extract
1/4 cup sugar (for caramelized tops)

garnish
1 cup heavy cream
1/4 tsp almond extract
1/2 tsp vanilla extract
1 tbsp sugar
chocolate-covered espresso beans

Instructions

It helps to have a small kitchen butane torch (or even better, those larger industrial torches!) but if you don't have one, you can also use a broiler to caramelize the tops.

I prefer to use organic heavy whipping cream when possible, and a high quality italian espresso powder (can be found in whole foods, sometimes wild oats, gourmet stores, just be on the look out).

Chop the chocolate into small chunks for ease of melting. It is best to measure the weight.

Combine the espresso powder and the cream in a heavy, medium saucepan.

Bring to simmer while whisking to dissolve espresso powder. Remove from heat.

Whisk in chocolate until smooth. Set aside and allow to cool.

Place egg yolks, sugar, and vanilla in mixing bowl.

Whisk until well blended.

Gradually whisk in chocolate mixture. Strain the mixture.

Divide the mixture among six ramekins. Place ramekins in a large roasting pan.

Fill water in pan halfway up the sides of the ramekins. Bake in a 300 degree F oven for 40-50 minutes (at my elevation, I set it to 325 degrees for 50 minutes) or until the custard is set around the edges but still loose in the center. Remove from oven and leave in waterbath until cooled. Then remove to refrigerator for chilling (at least 2 hours to serve cold) or skip refrigeration if serving warm.

I refrigerated mine overnight, covered in plastic. Remove from refrigerator when getting ready to serve.

Sprinkle a layer of sugar over the surface of the custard.

Hold the torch flame a few inches from the surface until the sugar bubbles and begins to burn, then move to another unburnt section until all of the sugar is caramelized.

Whip the garnish ingredients except for the espresso beans in a bowl until stiff peaks form. Pipe or add a dollop of whipped cream to the custard.

Garnish with an espresso bean.

Serve.

	It helps to have a small kitchen butane torch (or even better, those larger industrial torches!) but if you don't have one, you can also use a broiler to caramelize the tops.
	I prefer to use organic heavy whipping cream when possible, and a high quality italian espresso powder (can be found in whole foods, sometimes wild oats, gourmet stores, just be on the look out).
	Chop the chocolate into small chunks for ease of melting. It is best to measure the weight.
	Combine the espresso powder and the cream in a heavy, medium saucepan.
	Bring to simmer while whisking to dissolve espresso powder. Remove from heat.
	Whisk in chocolate until smooth. Set aside and allow to cool.
	Place egg yolks, sugar, and vanilla in mixing bowl.
	Whisk until well blended.
	Gradually whisk in chocolate mixture. Strain the mixture.
	Divide the mixture among six ramekins. Place ramekins in a large roasting pan.
	Fill water in pan halfway up the sides of the ramekins. Bake in a 300 degree F oven for 40-50 minutes (at my elevation, I set it to 325 degrees for 50 minutes) or until the custard is set around the edges but still loose in the center. Remove from oven and leave in waterbath until cooled. Then remove to refrigerator for chilling (at least 2 hours to serve cold) or skip refrigeration if serving warm.
	I refrigerated mine overnight, covered in plastic. Remove from refrigerator when getting ready to serve.
	Sprinkle a layer of sugar over the surface of the custard.
	Hold the torch flame a few inches from the surface until the sugar bubbles and begins to burn, then move to another unburnt section until all of the sugar is caramelized.
	Whip the garnish ingredients except for the espresso beans in a bowl until stiff peaks form. Pipe or add a dollop of whipped cream to the custard.
	Garnish with an espresso bean.
	Serve.