This rich dish is simply sublime. Serve it in small portions.
Preheat oven to 325° F. Pour cream into a pot. Add cracked pepper and stir. Pour sugar into the center of the cream.
Bring to a boil, stirring constantly. Simmer 5 minutes and let cool 5 minutes.
Add chocolate and rest 1-2 minutes. Incorporate with a spatula.
Beat egg yolks in a bowl and gradually incorporate hot cream. Filter through a sieve.
Fill 6-8 ramequins. Place on a roasting pan and place in oven. Pour 1 cm of water onto the pan. Cook 12-15 minutes, until the center of the cream is no longer liquid. They should be “trembling.”
Remove from bain-marie and let cool 20-30 minutes before refrigerating several hours. Serve garnished with long pepper citrus lace.