I have a smile while writing the name of this recipe, the name may indicate there is some cream while in reality there is none. This is a creme anglaise to which chocolate is added and allowed to rest in the fridge for a few hours or overnight. The proportion of eggs is quite high making sure the cream will set.
The recipe is from Alain Ducasse.
Makes 6.
Ingredients:
- 6 ramequins (mine are 170 mL when full to the top, 130 mL here to the rib)
- 6 egg yolks (large eggs)
- 50 g of caster sugar
- 1/2 L of full milk
- 250 g of dark chocolate 70% cocoa
- 50 g of good quality milk chocolate
Method:
- Cut the chocolate with a large knife into small chunks.
- Whisk the egg yolks and sugar until light and fluffy but not so much it becomes too airy
- Heat up the milk and por it over the egg and sugar mix while whisking, mix well and return to the saucepan on medium heat until the back of a spoon is slightly covered with the cream. Don’t be tempted to go over that stage, your eggs will cook and scramble. Never allow the cream to boil.
- Pour the cream over the chocolate and mix until all the chocolate is melted and the mix is silky.
- Place all the ramequins in a roasting pan. Fill each of them then cover with cling wrap and place in the fridge for at least four hours overnight.
