From Paula's Home Cooking/Paula's Party Episode: Around the World/Sep/Oct 2007 issue
Servings: 6 servings
Prep Time: 15 min
Cook Time: 2 hours 35 min
2 ounce cocoa powder
1/2 tablespoon vanilla extract
1 ounce chocolate liqueur (recommended: Godiva Liqueur)
1 cup sugar, plus more for dusting
1 quart heavy cream
1 ounce unsweetened chocolate
11 large egg yolks
Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, combine the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs, a little at a time, while whisking. Strain and pour into individual porcelain ramekins.
Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes.
Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch.
Recipe Courtesy of Paula Deen