Chocolate Flan

Put the milk and 250 g of whipped cream in a saucepan and heat. Break the chocolate into small pieces and add. Bring everything to the boil while stirring. When the chocolate has melted, remove the saucepan from the heat.

Put the yolks and sugar in a suitable bowl. Beat with the whisk of a hand mixer until a thick light cream is formed.

Pour the hot chocolate milk slowly to the egg cream while stirring. Lightly grease four ramekins, each containing a quarter of a liter. Pour the chocolate mixture into them.

Cover the bottom of a wide pan with a kitchen towel. Place the ramekins on top. Next, pour in enough hot water to cover the ramekins by about two-thirds.

Cover the saucepan and cook the flans at a low temperature for about half an hour. The water must not make in any case! Then remove the ramekins and put them in the refrigerator with the lid closed in about 3 hours.

Before serving, run a smooth kitchen knife between the sides of the ramekins and the flan. Briefly hold the ramekins in hot water, then turn the flans out onto dessert plates.

Whip the remaining whipped cream until semi-stiff. Stir in the chocolate shavings. Serve with the flans.

Chill for about 3 hours

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.

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