Ingredients and Methods
Bring cream to a simmer, add chocolate and whisk in.
Take off heat.
Whisk sugar and egg yolks together in a separate bowl.
Pour slightly cooled cream onto yolks slowly at the start so as to not scramble the eggs yolks.
Mix and then strain amongst 4 serving dishes.
Place serving dishes on oven tray and surround with hot water.
Bake in a 130C oven for 30mins then check how wobbly they are.
When the brûlée's have a slight wobble, take them out and cool them on the bench before placing in the fridge to set.
Sprinkle a small amount of sugar on the top of each, shaking off excess and lightly blow torch until golden brown.