Method

• 1.
  Preheat the oven to 120°C.
• 2.
  Place the chocolate and cream in a large heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir occasionally until melted and combined, then remove from the heat.
• 3.
  Place the egg yolks and sugar in a large clean bowl and beat with electric beaters until thick and pale. Slowly whisk in the warm chocolate mixture, a pinch of salt and the alcohol, if using. Strain the mixture into a jug, then divide among six 200ml ramekins. Place ramekins in a deep roasting pan, then pour in enough boiling water to come halfway up the sides of the ramekins.
• 4.
  Carefully transfer to the oven and cook for 25-30 minutes until the custards are just set with a slight wobble. Carefully remove the ramekins from the water bath and allow to cool. Chill the ramekins in the fridge for at least 2 hours.
• 5.
  When ready to serve, sprinkle brulees with a thin layer of extra sugar and caramelise with a kitchen blowtorch (or place under a hot grill for 2-3 minutes) until the tops are golden and crunchy. Serve immediately.