Preheat oven to 325 F.
In a medium-sized mixing bowl, beat egg yolks and sugar until thick and creamy.
Heat cream in the saucepan you already used until it is almost boiling.
Add hot cream a little bit at a time into yolk mixture, stirring the whole time. If you add it too quickly, you run the risk of cooking the eggs.
Stir in FrappaChata.
Divide mixture evenly between the four ramekins with the chocolate on their bottoms.
Place ramekins in a baking dish and fill dish with boiling water until the water comes 2/3 of the way up the ramekins.
Bake for 40 minutes or until the edges of the crème brûlée are set and the middle is slightly jiggly.
Bring to room temperature and serve immediately. Or, refrigerate and remove from the refrigerator a few hours before serving. If you serve straight from the fridge, the chocolate will be too hard.
Sprinkle a thin layer of sugar over each ramekin and use a culinary torch to caramelize.