Maggiano's Milk Chocolate Creme Brulee

4 ounces chopped milk chocolate
2 1/2 cups whipping cream
1/2 teaspoon vanilla extract
1/3 cup sugar
Pinch of salt
5 egg yolks
2 1/2 teaspoons creme de cocoa
4 tablespoons coarse sugar (such as Turbinado) for garnish
24 raspberries
8 mint sprigs

Place chocolate in medium stainless steel bowl.

Place cream in saucepan with vanilla, sugar and salt. Bring to simmer. As soon as mixture reaches simmer, remove from heat.

Place egg yolks in separate bowl, then slowly add half the hot cream mixture to yolks, whisking constantly so eggs do not cook. Stir yolk mixture back into cream mixture, while mixing with whisk.

Pour about a third of the cream mixture over the chocolate and whisk until smooth and chocolate is melted.

Gradually add rest of cream mixture to chocolate, whisking constantly. Add creme de cocoa and whisk until combined and chocolate is melted.

Strain mixture through a fine-mesh strainer, then chill over an ice bath until temperature has dropped to 40 degrees. If desired, mixture can be refrigerated overnight.

To prepare: Preheat oven to 325 degrees.

Divide mixture among 8 creme brulee dishes. Each serving should consist of about 1/2 cup. Place dishes in a shallow baking pan. Fill the baking pan with hot water so it comes about halfway up the sides of the creme brulee dishes.

Set pan in center of oven and bake 30 to 35 minutes, turning pan after about 15 minutes. Creme brulee will be done when just set in center.

To serve: Sprinkle top of each creme brulee with 1/2 tablespoon coarse sugar, then use a kitchen blowtorch to caramelize. Place 3 raspberries in center of each creme brulee. Place 1 mint spring in center coming out from the berries.

Makes 8 servings.

Source: Maggiano's Little Italy, 2500 N. Mayfair Road, Wauwatosa, Wisconsin