Pre-heat the oven to 200'c.
Mix the almonds with the icing sugar and a spoonful of water.
Spread this mixture out on a baking tray and cook until it turns a caramel colour.
Place the chocolate in a large bowl.
Pour the milk into a saucepan and bring to the boil.
In the meantime, beat the egg yolks with the sugar.
When the milk has boiled, add to the beaten eggs and then slowly cook this mixture over a gentle heat.
When the cream has thickened, pour it over the chocolate and gently mix together so that the chocolate melts.
Pour this mixture up to the halfway point of each ramekin and then put them in the fridge to set.
Boil 50g sugar with 50g water. Once boiled, leave aside to cool.
Blend the blueberries in a food processor, slowly adding the syrup as you go. Pour the sorbet mixture into a bowl and place in the freezer.
To serve, take a quenelle of the sorbet and place it on top of the chocolate shot and sprinkle with the almond mixture.
«Serve in glass ramekins for an impressive party dessert.»