Chocolate Ramekins with Caramel and Hazelnuts

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Ingredients

Serves 8

• 9 oz (250 g) dark chocolate (70% cocoa)
  
• 2 ½ cups (60 cl) liquid whipping cream
  
• 6 egg yolks
  
• 2/5 cup (80 g) superfine sugar
  
• 1 tbsp espresso coffee
  
• 2 tbsp hazelnut liqueur

Ingredients for the caramel

• 3/5 cup (80 g) whole hazelnuts
  
• 1 1/5 cup (230 g) superfine sugar

Utensils

• 8 individual ramekins
  
• Parchment paper

Preparation

To prepare the chocolate ramekins

• Preheat the oven to 300°F (150°C)
  
• Break the chocolate, slice it thinly and put it in a heatproof bowl. Set aside
  
• Heat the cream (on medium heat) in a small saucepan. As soon as it starts to come to the boil, remove it from the heat and gradually add the chocolate. Stir well until the chocolate has melted
  
• Beat the egg yolks in a bowl with the sugar and gradually add the chocolate cream, coffee and hazelnut liqueur
  
• Sieve the mixture and let it cool down, skimming the top regularly
  
• Divide the mixture between the ramekins (almost to the brim). You can burst any bubbles that form on the surface
  
• Cover the ramekins with small squares of parchment paper. Put the covered ramekins into a large, deep, ovenproof dish and half fill with water (to make a bain-marie)
  
• Bake in the oven for about an hour
  
• Once cooked, take the ramekins out of the oven, remove the parchment paper and let them cool down. Put them in the refrigerator for 3 hours, covered in plastic wrap.
  

To prepare the hazelnut caramel

• Dry-roast the hazelnuts in a very hot frying pan for 1 to 2 minutes. Set them aside in a lightly buttered roasting dish
  
• Next, dissolve the sugar in 1 cup (25 cl) of water in a small saucepan. Stir well, bring to the boil and simmer on a very low heat for about 8 minutes
  
• As soon as the mixture turns to caramel, stir it regularly so that it cooks evenly
  
• Once cooked, coat the hazelnuts with the caramel and set aside to cool.
  

Presentation

• Serve the ramekins on a dessert plate, accompanied by the hazelnut caramel (broken into small pieces).

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