50 gr. unsweetened chocolate, coarsely chopped,
2 cups heavy cream,
1/2 cup whole milk,
8 egg yolks,
2 teaspoons natural vanilla extract,
sugar substitute such as stevia for 120 gr. of sugar (I don't recommend using aspartame-containing sugar substitutes).
Recipe: Scold cream and milk and cool them down. When the cream is about 45 C, add the chocolate, sugar substitute and vanilla extract and stir until the chocolate dissolves. In a mixing bowl beat lightly egg yolks. Pour the chocolate and cream mixture into the bowl with the yolks and stir. Ladle the mixture in creme brulee remekins and place them in a hotel pan. Fill the hotel pan with boiling water to the middle of the remekins and bake the chocolate creme brulee at 300 F for about 1 hour or until set. Try not to overcook the creme brulee.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.