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Ingredients

4 oz. Brown sugar
4 oz. Granulated sugar
2 tsp. Baking cocoa powder
6 Eggs
1 pint Heavy cream
2 oz. Bittersweet chocolate, chopped
1/4 cup Toffee bits
3 oz. White bread, crust removed, cut into small cubes
3 oz. Grand Marnier liquer
1/4 cup Blended brown and granulated sugars for sugar crust
2 cups Lightly sweetened whipped cream
1/4 cup Toasted sliced almonds
Fresh raspberries to garnish
Fresh mint sprigs to garnish

Method
Combine brown sugar, granulated sugar and cocoa powder in a bowl. Mix well to distribute cocoa powder evenly into the sugar. Add the eggs and mix well. In a saucepan, bring the heavy cream to a boil over medium heat. Reduce to low heat. Add the chopped bittersweet chocolate and stir until all the chocolate is melted. Temper (slowly add) hot chocolate cream into egg mixture and whisk thoroughly to form custard. Place cubed bread in a separate bowl and drizzle with Grand Marnier. Toss gently. Pour chocolate custard over cubed bread and fold carefully to coat bread cubes without breaking. Do not whisk.

Divide mixture into individual creme brulee dishes or ramekins. Top with toffee bits. Bake in a "bain marie" or water bath in a preheated oven at 350 degrees F until set (approximately 30 - 45 minutes) Remove and cool. For service, dust with blended sugars and glaze under a very hot top broiler or with a small torch. Cool until a semi-hard sugar crust forms. Garnish with whipped cream, toasted sliced almonds, raspberries and mint sprigs.

Chef Larry's Notes
A "bain marie" or water bath is created by simply placing filled individual baking dishes in a single large baking dish and adding water. This process allows baked creams and custard to steam bake evenly without scorching.

Makes 8 Servings