Chocolate Syllabub

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use an oven thermometer to ensure accuracy.

2. 2

   In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring occasionally.

   Tip: Use a spatula to scrape the sides of the bowl.

3. 3

   In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and thickened.

   Tip: Be careful not to scramble the eggs.

4. 4

   Temper the egg yolk mixture with the melted chocolate, whisking constantly.

   Tip: This will help prevent the eggs from scrambling.

5. 5

   Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes.

   Tip: Make sure the ramekins are hot before pouring in the mixture.

6. 6

   Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

   Tip: This will create a water bath and help cook the syllabub evenly.

7. 7

   Bake for 25 minutes or until the edges are set and the centers are still slightly jiggly.

   Tip: Don't overbake, as this can cause the syllabub to curdle.

8. 8

   Remove the ramekins from the water bath and let them cool to room temperature.

   Tip: Cover and refrigerate for at least 2 hours or overnight.

9. 9

   Just before serving, sprinkle with cocoa powder and hazelnuts (if using).

   Tip: Serve chilled and enjoy!