3 cup whipping cream
12 oz semisweet chocolate
1 tbsp instant expresso powder
10 egg yolks
3 tbsp coffee liqueur
8 tsp sugar
1/2 cup whipped cream
4 strawberries, halved
A Recipe for
Dark Chocolate Creme Brulee
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
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This Recipe for Dark Chocolate Creme Brulee is one of thousands in the Recipes-to-go Dessert Cookbook.
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"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
The second day of a diet is always easier than the first. By the second day you're off it. |
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This is a recipe for Dark Chocolate Creme Brulee from the recipe cookbook of Recipes-to-go (Dessert)
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
What is patriotism but the love of the food one ate as a child? |
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Eat drink and be merry, for tomorrow they may make it illegal. |
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Stir cream, chocolate and expresso powder in top of double boiler over
simmering water until mixture is smooth. Blend yolks and liqueur in
large bowl. Whisk in half of chocolate mixture. Return mixture to
double boiler and stir until thickened, 10 to 15 minutes. Strain into
bowl. Divide mixture among eight 3/4 cup ramekins. Cover and
refrigerate 3 hours.
Preheat broiler. Sprinkle to of each custard with 1 tsp. sugar.
Broil 2 inches from heat source until sugar caramelizes, watching
carefully about 30 seconds. Refrigerate until cold.
Spoon whipped cream into pastry bag fitted with large star tip. Pipe
rosette of cream atop each dessert. Garnish with strawberry halves and
serve. Yield: 8 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Bon Appetit
Serves: 8
Dark Chocolate Creme Brulee Recipe brought to you by Recipes To-Go