Bailey’s and Chocolate Crème Brûlée

INGREDIENTS

• 2 ½ cups of heavy whipping cream
• ½ cup of sugar + 6 teaspoons
• ¼ cup of Bailey’s Irish Cream
• 4 ounces of bittersweet chocolate, roughly chopped
• 8 egg yolks
• Cocoa powder for garnish
• Fresh berries and powdered sugar for garnish

DIRECTIONS

1. Preheat the oven to 300°.
2. Add the cream and ½ cup of sugar to a small pot and whisk together over low heat until the sugar is dissolved.
3. Next, whisk in the baileys and chocolate until completely combined and the chocolate has melted in.
4. In a bowl whisk together the egg yolks and slowly pour in the chocolate cream mixture until combined.
5. Strain the mixture through a fine mesh strainer and set aside.
6. Place 6 ramekins inside of a large cake sheet pan and divide the crème brulee batter between the ramekins.
7. Fill the cake sheet pan with water until it reaches ½ way up the ramekin.
8. Bake in the oven at 300° for 60 minutes. Remove the ramekins and cool completely.
9. Add 1 teaspoon of sugar to the top of the crème brulee and brulee, or torch using a kitchen torch until the sugar caramelizes, about 20 to 30 seconds.
10. Garnish the crème brûlée with a light dusting of cocoa powder and fresh berries dusted with powdered sugar.