Chocolate And Raspberry Crème Brulee

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Great British Chefs
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300 ml double cream

50 gms good quality dark chocolate (70 % cocoa), finely chopped

1 tsp vanilla extract

50 gms caster sugar + enough to sprinkle on top

3 egg yolks

Around 12 to 15 raspberries + enough to garnish

Macarons and mint leaves to garnish

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