Almond Chocolate Creme Brulee
8 servings

3 C Heavy Cream
8 Egg Yolks
1 C Granulated Sugar
1/2 C Unsweetened Cocoa Powder -- firmly packed
1/2 Tsp Almond Extract
3 Oz Bittersweet Chocolate -- melted
1/2 C Almonds -- sliced
1/4 C (+ 4 Tsp) Brown Sugar

In a medium saucepan over medium heat, heat cream until bubbles start to form around edges of pan. In a large saucepan, whisk together egg yolks, granulated sugar, and cocoa. Slowly add hot cream to yolk mixture, whisking constantly. Place over medium heat and cook, stirring constantly, 5 to 7 mins, or until mixture thickens. Temperature should be approximately 175° to 180°F on a candy thermometer. Do not boil. Remove from heat and add bittersweet chocolate; stir to blend well. Divide mixture evenly among 8 ovenproof 1/2-cup custard or souffle dishes. Sprinkle almonds over top, dividing evenly. Cover and refrigerate 6 hours or overnight. One hour before serving, place all dishes in freezer. Just before serving, preheat boiler. Sprinkle top of each creme brulee with 2 tsp brown sugar. Place dishes under broiler 5 to 6 inches from heat and broil 1 1/2 to 2 mins, just to caramelize sugar. Watch carefully since brown sugar burns easily. Serve immediately. Any leftover creme brulee can be kept in refrigerator and eaten with a day.