Ingredients

1 qt. Heavy cream
1/2 tsp. Vanilla
10 Egg yolks
4 ounces Dark bittersweet chocolate
2 tsp. Kahlua (coffee liqueur)
6 oz. Sugar

For the sugar crust

2 tbsp. Sugar

For service

1/3 cup Macadamia nuts, toasted, chopped
1 cup Sweetened whipped cream
6 Mint sprigs

Method
Combine cream, vanilla and Kahlua in a saucepan, bring to a simmer. Remove from heat and stir in chocolate until well incorporated. Allow mixture to cool. Place egg yolks and sugar in mixing bowl, mix using wire whisk. Slowly incorporate egg yolk mixture into cooled chocolate cream cream. Pour mixture into brulee dishes or ramekins.

Create a "bain marie" by placing filled brulee dishes in a deep baking pan and adding 1 inch of water to the same pan. Bake in preheated oven at 325 degrees F for 1 hour. Remove and refrigerate.

For service: sprinkle 1 tsp. sugar over each chocolate crème brulee. Glaze in top broiler or with small torch. Top each chocolate crème brulee with sweetened whipped cream. Garnish with toasted macadamia nuts and mint sprigs.

Makes 6-8 Servings