Method
Step 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.
Step 2:
Place the chocolate and extract into a mixing bowl.
Step 3:
Heat the cream to simmering point and pour over the chocolate and stir until the chocolate has melted.
Step 4:
In a separate bowl whisk together the yolks, egg, sugar and salt until just combined, then slowly stir the cream in until mixed.
Step 5:
Strain into a jug and pour this into the ramekins or teacups and remove the bubbles (see below).
Step 6:
Pour boiling water into the roasting tin around the ramekins or teacups so it comes about halfway up the sides of the dishes.
Step 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.
Step 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.
Step 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
Step 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.
Step 11:
When ready to serve dust each cream with a little cocoa powder. Crack the praline into shards and serve with the creams.
Ingredients
- 150g Dark chocolate
- 2 tsp Chocolate extract
- 600ml Double cream
- 4 Egg yolk(s) (free range) (large)
- 1 Egg(s) (free range) (large)
- 75g Billington's Unrefined Golden Caster Sugar
- Salt
For the praline
- 125g Billington's Unrefined Golden Caster Sugar
- 50g Hazelnuts (whole, blanched, roughly chopped)
- Sea salt
- Cocoa powder (to serve)
- 125g Billington's Unrefined Golden Caster Sugar
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Ingredients
- 150g Dark chocolate
- 2 tsp Chocolate extract
- 600ml Double cream
- 4 Egg yolk(s) (free range) (large)
- 1 Egg(s) (free range) (large)
- 75g Billington's Unrefined Golden Caster Sugar
- Salt
For the praline
- 125g Billington's Unrefined Golden Caster Sugar
- 50g Hazelnuts (whole, blanched, roughly chopped)
- Sea salt
- Cocoa powder (to serve)
- 125g Billington's Unrefined Golden Caster Sugar