Sometimes, things don't quite turn out as you intended. They turn out better. Like this recipe for instance. I wanted a chocolate creme brulee. Silky smooth, creamy, and deep, dark chocolate. I was going to call it "Brownie Batter Crème Brûlée" and it was going to be brilliant. While I succeeded in getting about as much chocolate as humanly possible in a single ramekin, the resulting texture was quite unexpected: more like the center of a chocolate truffle than a creamy custard. So, slight change of plans, and I present to you "Chocolate Truffle Crème Brûlée" instead. Let me tell you, this dessert is RICH. Like, Warren Buffet rich. While one of these ramekins would be a reasonable single serving of traditional crème brûlée, I was lucky to get through half of one before I had to raise the white flag. Which makes it pretty darn perfect for a certain lovey-dovey holiday coming up this week. Two spoons, one ramekin... it doesn't get more romantic than that. One spoon, two ramekins is

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