Chocolate Pots De Creme Brulee

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• 1 cup semi-sweet chocolate chips
• 3 large egg yolks
• 1 cup heavy cream
• 1/2 cup granulated sugar, divided
• 1/2 vanilla bean, split and scraped
• 1/4 cup coffee, hot
• 1 pinch kosher salt

Recipe

• 1 place the chocolate in a medium bowl and set aside. in a medium bowl, whisk together the egg yolks and set aside.
• 2 in a medium saucepan set over medium heat, combine the cream, 1/4 cup of the sugar and the vanilla-bean pod and seeds and bring to a rapid boil.
• 3 slowly pour the hot-cream mixture into the eggs, whisking to combine. over the bowl of chocolate, strain the mixture through a fine-mesh sieve (discard the vanilla pod). gently whisk in the water and salt until the mixture is smooth. pour the mixture into four 4-ounce ramekins and refrigerate overnight. to serve, sprinkle each pots de creme with 1 tablespoon of the remaining granulated sugar and use a torch to caramelize the sugar. serve immediately. (if you don't have a kitchen torch, use the broiler: adjust the oven rack to the highest position and heat the broiler to high. place the sugar-sprinkled pots de crème on a rimmed sheet pan and set under the broiler until the sugar is browned, turning the sheet pan midway through broiling. note: keep an eye on the pots de crème as the sugar can burn quickly.).