Chocolate Creme Brulee' - cooking recipe

Ingredients

3 cups half & half light cream
1/2 cup unsweetened cocoa powder
2/3 cup sugar
6 large eggs (or egg substitute equal to 6 eggs)
4 tablespoons mini chocolate chips
1/2 cup sugar
1 cup fresh raspberry (optional)

Preparation

In a microwave safe bowl, whisk together the half&half and cocoa, this will be slightly lumpy.
Microwave on high for 1 to 1 1/2 minutes, or until the half&half is slightly warm.
Whisk the mixture again to disolve lumps.
Whisk the eggs and 2/3 cup sugar into the cocoa mix.
Pour one cup of the mixture into each of ten 6 ounce custard cups (make sure they are broiler proof).
Spoon 1 teaspoon of chocolate chips into the middle of each cup.
Place the cups on a 17x12 baking sheet or a large baking pan that can hold all of them.
Fill the sheet half full with warm water (or to a depth of 1 inch).
Bake in a preheated 325F oven for 30-35 minutes, or until the center doesn't giggle when gently shaken.
Carefully move the cups to a cooling rack and let them rest for 15 minutes.
Then cover and refrigerate for 2 hours to 2 days before serving.
When ready to serve, preheat the broiler.
Sprinkle 2 teaspoons of sugar over each serving.
Put the cups on a broiler-safe pan.
Broil with the tops of the cups 2 inches from the heat for 2 to 4 minutes or until the sugar is caramelized.
Careful not to burn!
To serve, garnish with raspberries and enjoy!