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Ghiradelli Chocolate Creme Brulee:
3 cups heavy cream
4 ounces Ghiradelli semi-sweet chocolate
6 egg yolks
4 tablespoons sugar
2 teaspoon unsalted butter
For the chocolate brulee: In a heavy, medium pan over very low heat, bring the cream to a low simmer. Remove from heat and stir in the chocolate. In the top of a double boiler over simmering water, whisk together the egg yolks and sugar and cook together until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the mixture. Stir in the chocolate mixture and butter. Remove from the ice bath, spoon into ramekins, cover, and refrigerate.
To serve: Preheat the broiler. Using a sifter or strainer, lightly layer white sugar over the top of the brulee. Place under the broiler until glazed and caramelized.
3 cups heavy cream
4 ounces Ghiradelli semi-sweet chocolate
6 egg yolks
4 tablespoons sugar
2 teaspoon unsalted butter
For the chocolate brulee: In a heavy, medium pan over very low heat, bring the cream to a low simmer. Remove from heat and stir in the chocolate. In the top of a double boiler over simmering water, whisk together the egg yolks and sugar and cook together until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the mixture. Stir in the chocolate mixture and butter. Remove from the ice bath, spoon into ramekins, cover, and refrigerate.
To serve: Preheat the broiler. Using a sifter or strainer, lightly layer white sugar over the top of the brulee. Place under the broiler until glazed and caramelized.
