3 cups heavy (whipping) cream
8 egg yolks
1 cup granulated sugar
1/2 cup unsweetened cocoa powder, firmly packed
1/2 teaspoon almond extract
3 ounces bittersweet chocolate, melted
1/2 cup sliced almonds
1/4 cup + 4 tsp brown sugar
In a medium saucepan over medium heat, heat cream until bubbles start to form around edges of pan. In 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 minutes, or until mixture thickens. Temperature should be approximately 175-180 degrees F
on a candy thermometer. Do not boil. Remove from heat and add bittersweet chocolate; stir to blend.
Divide mixture evenly among 8 ovenproof 1/2 cup custard or souffle dishes. Sprinkle almonds over
tops, dividing evenly. Cover and refrigerate 6 hours or overnight. One hour before serving, place all dishes in freezer.
Just before serving, preheat broiler. Sprinkle top of each creme brulee with 2
teaspoons brown sugar. Place dishes under broiler 5 to 6 inches from heat and broil 1-1/2 to 2 minutes, just to caramelize sugar. Watch carefully, since brown sugar burns easily. Serve immediately. Any
leftover creme brulee should be refrigerated and eaten within a day.