CHOCOLATE COFFEE CREAM BRULEE

INGREDIENTS:

4 pieces egg yolks

250g ml whipped cream

35g white sugar

100g dark chocolate

½ sachet gelatin

3ml crème de cacao

3 ml Kahlua

Cherries

50g brown sugar

50g white sugar

2g instant coffee

PROCEDURE:

1. Double boil the egg yolk and sugar, beat until thick then add the Kahlua and crème de cacao. Set aside.

2. Melt the chocolate in a double boiler and pour in the egg yolk mixture.

3. In a separate bowl, whip the cream until fluffy and fold in the egg and chocolate mixture.

4. Add the gelatin.

5. Pour mixture in small ramekins and chill for 2 hours or until set.