Cambridge Burnt Chocolate Creams

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This is a twist on the original burnt chocolate creams, delicious as an after dinner treat.


  1. For the creams, preheat the oven to 160C (fan 140C, gas mark 3). Place 6 x 200ml ramekins or teacups in a roasting tin.

  2. Place the chocolate and extract into a mixing bowl.

  3. Heat the cream to simmering point and pour over the chocolate and stir until the chocolate has melted.

  4. In a separate bowl whisk together the yolks, egg, sugar and salt until just combined, then slowly stir the cream in until mixed.

  5. Strain into a jug and pour this into the ramekins or teacups and remove the bubbles (see below).

  6. Pour boiling water into the roasting tin around the ramekins or teacups so it comes about halfway up the sides of the dishes.

  7. Bake in the preheated oven for about 30 minutes until they are set around the outside edges but have a slight wobble in the middle.

  8. Remove the tin from the oven and allow the custards to sit in the water for a further 10 minutes, then remove them and cool. Set in the fridge overnight.

  9. For the praline, line a baking tray with baking parchment. Gently heat the caster sugar in a frying pan, don’t stir as the sugar may crystallise, keep an eye on it and start swirling the pan when it starts to turn a golden colour

  10. Keep going to a deep caramel and then pour onto the lined baking tray, sprinkle over the hazelnuts and salt and cool until hardened.

  11. When ready to serve dust each cream with a little cocoa powder. Crack the praline into shards and serve with the creams.

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