for 6 servings
- ⅔ cup
superfine caster sugar
- 1 ½ cups
plain Dark chocolate (70% cocoa solids)
- ⅞ cup
- 1.333 cups
cream (35% fat)
Butter 6 ramekins and sprinkle with caster sugar to coat the base and sides. Cut out six 30 x 7.5cm | 12" x 3" strips of non-stick baking paper. Wrap each strip round a ramekin securing with an elastic band or string or a paper clip.
Whisk the egg yolks with the sugar for about 10 minutes until pale and creamy.
Heat the milk in a pan until hot, but not boiling. Pour into the egg yolks and whisk until smooth.
Return to the pan and heat very gently, stirring until thickened. Do not allow to become very hot or boil.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly then carefully fold into the egg yolk mixture. Set aside to cool completely.
Whisk the cream until thick and fold into the egg mixture. Divide the mixture between the ramekins, almost up to the top of the paper strips. Freeze for 12 hours.
Remove the ramekins from the freezer and stand at room temperature for 5-6 minutes. Remove the paper strips.
Dust with cinnamon and cocoa and serve decorated with an orange segment, a little honey, a chocolate stick and a chocolate curl.