Almond chocolate crème brulée

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt it on a hot water bath. Let it cool down a little. Beat the egg yolks and 30 g sugar until creamy with the whisks of the hand mixer. While stirring constantly, slowly add the chocolate first, then the whipped cream. Grease 4 ovenproof baking trays (approx. 150 ml content) and distribute the mixture evenly into the trays.

2. 2

   Place the ramekins in a larger casserole dish. Pour in hot water so that the moulds are half full of water. Place the casserole dish on a grid. Cook in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: level 1) for 50-60 minutes. Remove the dish from the water bath and allow to cool. Then place in the refrigerator for at least 3 hours. Roast the almonds in a pan without fat until golden brown, take them out. Just before serving, sprinkle the cream with flaked almonds and 1 tablespoon of sugar. Place on a grate and caramelise under the preheated grill (highest setting) or a gas burner.

3. 3

   Remove the dish from the water bath and allow to cool. Then place in the refrigerator for at least 3 hours. Roast the almonds in a pan without fat until golden brown, take them out. Just before serving, sprinkle the cream with flaked almonds and 1 tablespoon of sugar. Place on a grate and caramelise under the preheated grill (highest setting) or a gas burner. Decorate with lemon balm and serve immediately

4. 4

   waiting time approx. 4 hours