Raspberry Dark Chocolate Brule
Serving Size: 6
Ingredients
Quantity
heavy cream
1 1/2 cups
semisweet chocolate chips
1 cups
dark chocolate chips
1 cups
eggs
2
brown sugar
2 tablespoons
Chambord (or other raspberry liquor or extract)
1 tablespoons
vanilla
1 teaspoons
salt
pinch
Directions
In a saucepan, heat cream until it almost begins boiling. Remove from heat. In a blender, mix remaining ingredients about 30 seconds. With the blender running on low, slowly pour in hot cream and blend for 1 minute. Pour mixture into six personal-size serving dishes. Refrigerate until set, approximately 30 minutes. Sprinkle the top of each dish with about 1 tsp of granulated sugar, and brulée top with torch. Garnish with whipped cream, raspberries, and mint.
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© 2014 Iowa Egg Council
