Follow steps 1 and 2 to make
chocolate creme brulee. Pour
mixture into an 8-inch baking
dish. Transfer dish to a roasting
pan, and fill pan with enough
boiling water to reach halfway
up the sides of dish. Bake
until custard is just set, 1 hour
to 1 hour 10 minutes. Let cool.
Freeze custard for at least
4 hours. Cut out circles using a
2-inch round cookie cutter.
Place between 2 tuile cookies.
Custard can be frozen for up to 3 days before cutting for sandwiches.