500 mls cream
200 grams dark chocolate, minimum 70%
100 grams castor sugar
1 teaspoon vanilla extract
4 x number 7 organic or free range egg yolks
150 grams Omaha organic blueberries
Pre heat the oven to 180 degrees Celsius.
Place the cream and chocolate in a glass or stainless bowl and place it to sit over a saucepan containing an inch of boiling water at the bottom, until the chocolate melts and you can combine the cream and chocolate. Add the sugar and stir followed by the vanilla extract. Remove the bowl from the heat and quickly whisk in the egg yolks one after the other. Now pour the mixture into 12 small ramekins or oven proof demi-tasse coffee cups. Place these in a high-sided roasting pan and pour enough boiling water into the pan so that it reaches about halfway up the sides of the cup or ramekin.
Place in the oven carefully and cook for 20 -25 minutes until the mix is just set. Remove, allow to cool, place in a matching saucer and spoon over the blueberries with a little grating of dark or white chocolate over the top.
