Beat the egg yolks and sugar until creamy. Melt the chocolate, add to the egg mixture and stir. Add the cream, mix well and let rest for an hour. fill in 4 glasses.
Place the cream in a water bath in an oven heated to 160 degrees and cook for 50 minutes. Refrigerate.
Caramelize some sugar in the saucepan and distribute evenly over the cream, decorate to taste.
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