2 cups heavy cream
6 oz. Callebaut dark chocolate, grated*
2 TBS sugar
6 egg yolks
1 tsp. vanilla
whipped cream
raspberries or berry medley
In a heavy saucepan combine cream and sugar. Cook and stir until cream is scalded. Remove from heat and stir in chocolate. Beat egg yolks in a bowl and pour a little of the hot mixture on the yolks; blend well. Return to remaining hot mixture, add vanilla, mix well. Strain into custard cups or ramekins and cover with foil.
Set cups in a pan of warm water and bake at 300 degrees for approx. 20 minutes or until the creme just sets around edges. Chill in refrigerator. When ready to serve, top with cream whipped with powdered sugar and a splash of bourbon (optional) and garnish with raspberries or any combination of berries.
Chef Mick Rosacci, Tony's Market