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MainRecipesHoliday | Chocolate Espresso Creme Brle

   Chocolate Espresso Creme Brle submitted by Mom Johnson
Use chocolate-covered espresso beans and a dollop of whipped cream for an alternate topping.

Preheat oven to 300 degrees. Combine cream and espresso powder in a heavy medium saucepan. Bring to a simmer, whisking to dissolve espresso powder. Remove from heat. Break up the chocolate and add to hot cream mixture, whisking until smooth. Set aside. Whisk yolks, sugar and vanilla in a bowl until well-blended. Gradually whisk in the chocolate mixture. Strain into a clean bowl, skimming off any foam or bubbles.

Divided mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 40-50 minutes. Remove from the oven, leaving cups in water bath until cooled. Remove cups from water bath. May be served warm or chilled. When ready to serve, sprinkle about 2 tsp. of sugar over each custard and use a small hand-held torch to melt the sugar. Garnish with chocolate-covered espresso beans.

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v 2 cups heavy cream
v 1 T. instant espresso powder
v 5 ounces bittersweet chocolate
v 6 egg yolks
v 3 T. sugar
v 1 tsp. pure vanilla
v Sugar for topping

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