|560 g||double cream|
|6||large free range egg yolks from eggs at room temperature|
|85 g||caster sugar|
|1||vanilla pod, seeds only|
|150 g||good dark chocolate, 70% cocoa, broken into pieces|
- Cook the cream, egg yolks, sugar, vanilla pod and brandy 18 minutes, at 80ºC on speed 3 until beginning to thicken. (If eggs are cold, cook 4 to 6 minutes more.)
- Add the chocolate and mix 3 minutes on speed 3 or until the mixture is smooth. Pour into glass or china coffee cups or ramekins, cool 20 minutes then chill in the fridge for at least 6 hours.
- The mixture will thicken as it cools. After the first hour in the fridge any moisture released during the cooling process should have evaporated, so cover each cup with cling film to keep the crème from drying out and cracking.