Dark Chocolate Crème Brûlée

Do you love chocolate? Do you love easy desserts that are just super impressive? I know the answer for me is yes on both counts.

This Dark Chocolate Crème Brûlée has been on my hit list for a while but I finally made it a couple of weeks ago when we had friends over for dinner.

The Crème Brûlée couldn't have been easier to make and so perfectly silky and chocolatey. Just make sure to plan ahead and give yourself plenty of time

for the dessert to chill. Also, it is best to use a high quality chocolate that you love the taste of, because that is the taste that is really going to come through.

Here's to 2010 - I hope this is the best year yet for you all!

Dark Chocolate Crème BrûléeBon Appétit | March 1996

From the Enchantment Resort in Sedona, Arizona. Yield: Serves 8 2 cups whipping cream 2 cups half and half 8 ounces semisweet chocolate, finely chopped 8 large egg yolks 1/3 cup plus 8 tablespoons sugar Preheat oven to 300°F. Bring cream and half and half to boil in heavy large saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain. Divide custard among eight 3/4-cup custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight. Preheat broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes. Refrigerate until custards are set, 1 to 2 hours.