Chocolate Creme Brulee

Preheat the oven to 325 degrees F.

In a saucepan, over low heat, warm the chocolate and 1 cup of the cream, until the chocolate is melted. Pour the mixture into a medium bowl or a large liquid measuring cup and stir in the remaining cream.

In a bowl, whisk together the eggs and the granulated sugar. Whisk in the chocolate and cream mixture. Pour the mixture into six small creme brulee dishes, or six 4-ounce ramekins.

Place the brulee dishes or ramekins into a shallow baking pan. Pour hot water into the pan until it comes halfway up the outside of the brulee pans or ramekins. Bake in the oven for 35 to 45 minutes, or until a knife inserted near the edge of the mixture comes out clean.

The custard should be set at the edge and slightly soft in the center. Remove the dishes from the water bath and chill for at least 3 hours.

Preheat the broiler. Sprinkle the top of each brulee with a teaspoon of brown sugar. Place the dishes under the broiler and heat until the brown sugar melts. Serve immediately.