Ingredients
4 egg yolk
200ml Cream
200ml Milk
4 tablespoon sugar
100g Quality dark chocolate (70% Cocoa) roughly chopped
1.5 Nip (45ml) Dark Rum
Toasted, unsalted almonds, roughly chopped (optional)
Method
Sources
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Temperature-controlled tempering for chocolate work
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Preheat oven to 150C (300F). Lightly whisk egg yolk and set aside. Combine milk, cream, sugar, chocolate and rum in a saucepan and bring to the boil over a medium heat. Stirring regularly until all chocolate is melted and the mixture is smooth. Allow mixture to cool slightly (10 minutes), then pour in the egg yolk while whisking the mixture. Put your ramekins in a baking dish and add enough water so that it comes about half way up the sides of the ramekins. It's best to strain the mixture, but I've skipped it and still worked out fine. Pour the mixture into the ramekins and put the whole thing into the oven for about 40 mins. Give the tray a tap, they shouldn't look too liquidly when done. Cool in the fridge for at least an hour. If you have a torch, sprinkle with caster sugar and torch to create the sugar crisp top. This step can also be done under a very hot grill. Roughly chop some almonds (or hazlenuts) and sprinkle on top. Done!