The recipe is taken from Justin North from his book " French lessons "
Here are the ingredients :
500 ml milk
20 gr cocoa powder
100 gr liquid glucose
100 gr best quality dark chocolate, grated
4 egg yolks
Preheat oven to 180 degree Celsius
Put the milk, cocoa and glucose in a heavy based saucepan and bring to boil. Remove the pan from the heat and stir in the chocolate until melted and smooth. Allow to cool. Stir in the egg yolks, then strain the mixture through a fine sieve.
Pour the mixture into the prepared pots. pour enough cold water into the roasting pan to come halfway up the side of the pots. Cover loosely with foil and bake for 15 minutes. Lower the heat to 160 Celsius, remove the foil and cook for further 20 minutes.
Remove from the oven and allow to cool for about 20 minutes, the creams will still be quite wobbly. When ready to serve, sprinkle the surface of each chocolate pot with a thin, even layer of demerara sugar. Caramelize the surface with a small kitchen blowtorch until the sugar melts to shiny caramel glaze.