Special equipment: 8 ramekins and kitchen blowtorch
Preheat the oven to 325 degrees F.
For the custard: In a saucepot set over medium heat, combine the whipping cream, chocolate, sugar and vanilla. Cook until the mixture begins to simmer and the chocolate melts.
Place the egg yolks in a separate mixing bowl. Add 1 cup of the cream mixture to the eggs and stir to bring the yolks up to temperature so they don't scramble. Finally, add the remainder of the cream mixture and stir until the eggs are incorporated.
For the compote: In a saucepot, combine the sugar, cherries and triple sec. Cook over medium heat until the mixture is thick and syrupy.
Distribute the cherry compote evenly among the 8 ramekins, then top with the chocolate custard.
Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
For the creme brulee: When ready to serve, remove the brulees from the fridge and top each with a thin layer of sugar. Using a blowtorch, caramelize the sugar evenly until golden brown.
Let them sit for about 4 to 5 minutes before serving, and then ENJOY!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.