->Creme Brulee 23 <-

Yield: 8 Servings

3 c whipping cream

12 oz semisweet chocolate

1 Tbsp instant espresso powder

10 egg yolks

3 tbsp coffee liqueur

8 tsp sugar

1/2 c whipped cream

4 strawberries, halved

Stir cream, chocolate and espresso 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

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.