2 1/2 c heavy whipping cream
1/2 c & 6 t sugar, divided
1/4 c Bailey’s Irish Cream
4 oz bittersweet chocolate, roughly chopped
8 egg yolks
cocoa powder for garnish
fresh berries and powdered sugar for garnish
Preheat the oven to 300° F. Add cream and 1/2 c sugar to a small pot and whisk together over low heat until the sugar is dissolved. Whisk in the baileys and chocolate until completely combined and the chocolate has melted in. In a bowl whisk together the egg yolks and slowly pour in the chocolate cream mix until combined. Strain the mix through a fine mesh strainer and set aside. Place 6 ramekins inside of a large cake sheet pan and divide the creme brulee batter between the ramekins. Fill the cake sheet pan with water until it reaches 1/2 way up the ramekin. Bake for 60 min. Remove ramekins and cool completely. Add 1 t sugar to the top of the crème brulee and brulee, or torch using a kitchen torch until the sugar caramelizes, about 20 – 30 seconds. Garnish the creme brulee with a light dusting of cocoa powder and fresh berries dusted with powdered sugar.