Chocolate Creme Brulee for Two

Preheat the oven to 300°F. Bring a large pot of water to a boil for a water bath to cook the custards. In a double boiler over low heat, melt the chocolate (or melt in 20-second increments in the microwave on low, stirring frequently). Set aside to cool slightly.

In a medium bowl, whisk together by hand the egg yolks and 1/4 cup sugar. Once well incorporated, add the heavy cream. Pour in the melted chocolate mixture. Divide the mixture between two 6-ounce ramekins.

Place the ramekins in a small baking dish and add the hot water until it comes up halfway up the sides of ramekins. Move the baking dish carefully to the oven and bake about 40-44 minutes, until the custard is set. The middle will slightly jiggle, but the sides will be set.

Let the custards cool in the water bath completely before removing them. Cover each ramekin with plastic wrap and chill at least 5 hours or until ready to serve (can be made up to 2 days in advance). Before serving, sprinkle 1 teaspoon of sugar over each and brulee with a kitchen torch until the sugar caramelizes and hardens. Serve immediately.