Stir cream, chocolate and expresso powder in top of double boiler over simmering water until mixture is smooth. Blend yolks and liqueur in large bowl. Whisk in half of chocolate mixture. Return mixture to double boiler and stir until thickened, 10 to 15 minutes. Strain into bowl. Divide mixture among eight 3/4 cup ramekins. Cover and refrigerate 3 hours.

Preheat broiler. Sprinkle to of each custard with 1 tsp. Sugar. Broil 2 inches from heat source until sugar caramelizes, watching carefully about 30 seconds. Refrigerate until cold.

Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosette of cream atop each dessert. Garnish with strawberry halves and serve. Yield: 8 servings. Typed in MMformat by cjhartlin@msn. Com Source: Bon Appetit