Chocolate Truffle Creme Brulee

Submitted by Nadia Melkowits

"Made this for mother's day and with in 2 days me and my husband alone we ate all 8 ramekins. We loved it that much. ;) I hope you do too. I used the best chocolate I could find with 60 % cocoa. This recipe can make 10 small (about 2oz) ramekins or 5 large ones (about 4 oz)."

 

• Ready In: 45mins
• Ingredients: 5
• Yields: 1 ramekin
• Serves: 5

ingredients

• 2 cups heavy cream
• 1 cup bittersweet chocolate
• 1⁄3 cup sugar
• 2 teaspoons vanilla extract
• 5 egg yolks

directions

1. In a large microwavable bowl heat cream for about 2 min.or until very hot. Melt chocolate by adding to hot cream and whisking it.
2. Whisk in remaining ingredients and divide between 5 (4 oz) or 10 (2 oz) ramekins.
3. Preheat oven to 325°F Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.