Chocolate Custard:

250 ml milk

250 ml cream

3 egg yolks

60 g caster sugar

150 g Butler salted dark chocolate, broken into small pieces

1 gelatine sheet (2g), soaked in water

Pistachio and hazelnut crumble:

80 g flour

80 g hazelnut

60 g skinless salted pistachios, crushed

80 g ground almonds

80 g caster sugar

80 g butter

Raspberries & Blackberries to serve



Soak the gelatine in a little cold water. 

Pour the milk and cream into a saucepan and bring to the boil.   

In the meantime whisk together the egg yolks and caster sugar in a bowl.  Remove the saucepan from the heat, and pour the cream mixture over the beaten egg and sugar.  Return to a low heat and stir with the spatula until slightly thickened, then remove from the heat and set aside. 

Add the chocolate pieces and stir to combine.  Remove the gelatine from the water and squeeze to remove excess liquid, stir into the chocolate custard. Pour into ramekins and leave to cool for 2 -3 hours in the refrigerator.

Preheat the oven to 200˚C/400C/Gas Mark 6.

In the meantime, sift the flour into a bowl and add the sugar, butter and crushed pistachios, hazelnut and ground almonds. Combine together until the mixture resembles breadcrumbs. place on a non-stick baking tray and transfer in the oven. Bake for 15 minutes shaking the open every 5 minutes until lightly golden.

To serve place a few raspberries and blackberries onto the set chocolate custard and top with the nut crumble.