Instructions: In a medium saucepan over medium heat, heat cream until bubbles start to form around edges of pan. In a large saucepan, whisk together egg yolks, granulated sugar, and cocoa. Slowly add hot cream to yolk mixture, whisking constantly. Place over medium heat and cook, stirring constantly, 5 to 7 mins, or until mixture thickens.

Temperature should be approximately 1750 to 1800F on a candy thermometer. Do not boil. Remove from heat and add bittersweet chocolate; stir to blend well.

Divide mixture evenly among 8 ovenproof 1/2-cup custard or souffle dishes. Sprinkle almonds over top, dividing evenly. Cover and refrigerate 6 hours or overnight. One hour before serving, place all dishes in freezer.

Just before serving, preheat boiler. Sprinkle top of each creme brulee with 2 tsp brown sugar. Place dishes under broiler 5 to 6 inches from heat and broil 1 1/2 to 2 mins, just to caramelize sugar.

Watch carefully since brown sugar burns easily. Serve immediately.

Any leftover creme brulee can be kept in refrigerator and eaten with a day.

NOTES: Any bittersweet chocolate creme brulee is heavenly. You must be certain to freeze for at least 1 hour before broiling to caramelize the brown sugar.

Preparation Time:0:25

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