Ingredients

  • 8 egg yolks
  • 80 g sugar
  • 1 pint cream
  • 100 g 70% chocolate (melted)
  • 6 tsp white sugar

Method

  • Bring cream to the boil.
  • Beat sugar and egg yolks together.
  • Pour cream onto egg and sugar mixture and mix well.
  • Add chocolate and stir.
  • Strain and pour into 6 espresso cups or small ramekins.
  • Put the cups into a roasting tin containing hot water and bake @ 110c for 30-40 mins until set.
  • When removed from oven, allow to cool and place in fridge until ready to glaze.
  • To glaze the brulee, put a teaspoon of white sugar onto each chocolate crème brulee.
  • Place under a very hot grill until the sugar has melted. If you have a blow torch, use this to melt the sugar.
  • These can be made up to two days in advance (unglazed) and kept in the fridge.

Notes

Louise's tips: For an extra crunchy top, glaze the brulee twice. Maybe Add 2 floz of your favourite liquor to the brulee mixture to switch up the flavour. These can be made up to two days in advance (unglazed) and kept in the fridge.