Ingredients
Units
Scale
- 13 ounces chocolate ( I like to use a combination of semi sweet and milk but you can you can use any type that you enjoy!)
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup white sugar
- 5 egg yolks
Instructions
- Place the chocolate into a heatproof bowl, set aside.
- Place the egg yolks into a 2nd heatproof bowl, set aside.
- Place the milk, cream and sugar into a pan and bring to a gentle boil.
- Temper the egg yolks by gradually whisking in 1/2 of the cream mixture, add the egg mixture to the remaining cream and cook over medium low heat , stirring continuously, until the cream coats the back of a spoon.
- Run the custard through a sieve and then pour it over the chocolate, stir until the chocolate is melted.
- Place the chocolate mixture into a blender and blend until smooth. Pour into 6 4 ounce ramekins and refrigerate for a few hours to set up.
- serve with crème fraiche or whipped cream.
- Category: desserts, recipes