Ingredients:
g Ð 100 g cooking chocolate litre milk
6 egg yolks 100 g caster sugar

Method:

1. Melt the cooking chocolate in a bain-marie with 1 tablespoon milk. Add remaining milk (make quantity up to _ litre) and bring to the boil. Blend the mixture.Add a little more chicken stock if soup is too thick.
2. Beat the egg yolks with sugar until white and creamy and slowly add the chocolate mixture, beating it in quickly.
3. Strain the mixture into 6 ramekin (moulds).
4. Place the moulds in a bain-marie (tray of water) of boiling water and place in a moderately hot oven 190 C/375 F/gas 5 and cook for about 25 minutes before putting in the refrigerator to set.