3 cups heavy cream
8 egg yolks
1 cup granulated sugar
1/2 cup firmly packed, unsweetened cocoa powder
1/2 tsp. almond extract
3 oz. bittersweet chocolate, melted and cooled
1/2 cup sliced almonds
In a medium saucepan over medium heat , heat cream just until bubbles begin to form around outside edge of pan. In a bowl whisk together egg yolks, sugar, cocoa powder and almond extract. Add a ladle of hot cream whisking it into egg mixture to temper. Add egg mixture, whisking constantly into hot cream.Constantly stir over medium heat until mixture thickens. Do not let boil or get any hotter than 180 degrees. Once thickened, remove from heat and stir in melted chocolate. Place into custard cups or souffle dishes and top with sliced almonds. Refrigerate covered at least 6 hours to overnight. 1 hour prior to serving, place in freezer uncovered. Remove from freezer and sprinkle brown sugar over the tops of each dessert. Torch lightly until sugar begins to caramelize. Watch carefully because brown sugar burns easily.