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White choc crème brûlée:
Milk choc crème brûlée:
White choc crème brûlée:
Add the chocolate and 120 g of yoghurt to a heatproof bowl. Place the bowl over a pot of simmering water and stir until melted and smooth.
Using a separate bowl, whisk the remaining yoghurt and vanilla essence together.
Add the warm chocolate mixture to the yoghurt and whisk until smooth.
Pour the mixture into 4 ramekins and refrigerate for at least 1 hour.
Milk choc crème brûlée:
Add the chocolate and 120 g of yoghurt to a heatproof bowl. Place the bowl over a pot of simmering water and stir until melted and smooth.
Using a separate bowl, whisk the remaining yoghurt and orange zest together.
Add the warm chocolate mixture to the yoghurt and whisk until smooth.
Pour the mixture into 4 ramekins and refrigerate for at least 1 hour.
Sprinkle 15 ml of sugar over the surface of each ramekin and use a blowtorch to caramelise.
HINTS & TIPS:
Briefly place the crème brûlée under a hot grill should you not have a blowtorch.
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