Chocolate Creme Brulee

Ingredients
1 cup whipping cream, plus 2 cups
6 ounces bittersweet or semi-sweet chocolate, chopped
1 level tablespoon cocoa powder
2 tablespoons cocoa powder (or 4 tablespoons of expresso powder for sharper taste)
1/2 cup whole milk
1 teaspoon vanilla essence
9 large egg yolks
5 tablespoons sugar
12 teaspoons sugar for brulees
Creme brulee torch

Directions
Bring 1 cup cream to a simmer in a saucepan. Sift in 1 tablespoon cocoa powder using a sieve and stir rapidly till powder dissolves completely. Add chocolate and whisk until smooth. Whisk in 2 tablespoons cocoa powder (or 4 tablespoons espresso powder).

Combine milk, sugar and 2 cups cream in a medium saucepan. Add vanilla. Bring to a simmer.

Whisk yolks in large bowl to blend. Whisk hot cream mixture into yolk mixture slowly. Whisk rapidly. Strain trough a sieve set over medium bowl. Whisk chocolate mixture into custard.

Preheat oven to 325 degrees F.

Place 6 ramekins in a large, flat, roasting or baking pan with at least 2 inches of hot water. Fill custard into ramekins almost to the brim. Pour enough hot water into pan to come halfway up sides of ramekins. Bake until custards are set, about 25-30 minutes.

Remove cups from water. Chill overnight or at least 8 hours.

Before serving, pat the tops of each custard dry with a paper towel. Sprinkle with a teaspon of sugar. Use a torch to brulee the sugar until caramelized. Chill again 15 minutes. Serve cold.