Chocolate Creme Brulee

• Bring the cream to the boil together with the milk - add the chocolate (I had one with an almond-orange flavor !!) - stir everything vigorously with a whisk until the chocolate is completely dissolved
• add sugar - add egg yolks - stir vigorously again - then fill everything into heat-resistant molds and cook on a rack for 45 minutes at 95 degrees Celsius - then take out of the oven and cook for a few hours. refrigerate
• shortly before serving, sprinkle with brown sugar and caramelize with the bunsen burner - decorate the plate with a few chocolate dots and a gourmet dessert is ready .....

Attention - quantities

• since i tried this dessert again just for myself, i have of course (as can be seen in the photos) also reduced the amount of ingredients - but the amounts given in the recipe are the original amounts by alexander hermann for 4 people!