Make chocolate Creme Brulee at home. It's pure chocolate heaven.
Preheat your oven to 325 degrees F. Arrange the ramekins on a baking sheet. Make sure all the ramekins are the same size in height.
In a sauce pan over medium high heat, add the cream, sugar and vanilla. Stir to dissolve the sugar, and heat until the cream begins to simmer. Remove pan from heat.
Stir in the chocolate chips, and set aside for 5 minutes to allow the chocolate chips to melt. Stir the mixture until the chocolate is smooth and mixed in. Pour the mixture through a strainer to ensure the mixture is really smooth. Now pour the mixture into the ramekins.
Add boiling water around the ramekins to make a water bath while baking.
Bake in the preheated oven until the center is just set, 15 to 20 minutes.
Remove from oven, and allow to cool at room temp for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours or overnight.
To brûlée the sugar, sprinkle a tablespoon of sugar onto the top of each one. With a culinary blow torch, or your oven broiler, brûlée the sugar to caramelize it into a crunchy top.
If using your oven broiler, place your oven rack in top position. Turn oven to broil. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately. Garnish with fresh whipped cram and fresh raspberries.
Longer bake time required for deeper ramekins. Test by giving them a little jiggle to check to see if the custard is set. If it's not set it will need to go back into the oven for more time.
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