1) In a pan, simmer the chocolate and cream. Meanwhile beat the egg yolks and sugar together.
2) Pour simmered cream onto eggs stirring continuously. Return to the stove and heat until you have a thick custard.
3) Pour the mixture into 4 ramekins and refrigerate.
4) Before serving, sprinkle Demerara sugar over the top and then either place under a red hot grill or use a butane torch to caramelise the sugar.
5) Serve with fresh ripe berries.
