150Grams(5.3 oz)Dark Chocolate (65% cacao content - good quality)
50Grams(1.8 oz)Heavy Cream (35%)
50Grams(1.8 oz)Milk
250Grams(8.8 oz)Heavy Cream (35%) (cold)
Instructions
Place a glass (or metal) bowl and a whisk in the freezer.
In a separate bowl, whisk egg yolk and sugar until light and foamy (small quantities cannot be done by machine).
Set aside.
Put chocolate in a heatproof bowl. Chocolate should be either cut into small pieces or preheated.
In a sauce pan bring cream and milk to almost a boil, pour slowly over the egg and sugar mix while whisking, then pour mixture back into the pan and whisk continuously.
Cook over low heat until mixture starts to thicken. You know it’s ready when it’s thick enough to coat the back of a spoon. Don’t bring mix to a boil or it will scramble. If you have a digital thermometer the cream mix should be at 86°C/183°F.
Strain mixture over chocolate and whisk until smooth and shiny and no lumps of chocolate are visible.
Keep chocolate at room temperature to cool.
Take bowl and whisk out of freezer and whip the cold cream until it forms soft peaks; do not whip until stiff peaks form.
Before mixing the chocolate with the whipped cream make sure that the chocolate is not warmer than your hands.
If the chocolate needs to sit more time at room temperature refrigerate the whipped cream while you wait.
Take about 1/4 of the whipped cream and add it to the chocolate.
Whisk until well incorporated then with a spatula gently fold the rest of the whipped cream into the chocolate mixture.
Eat immediately or refrigerate in the same bowl covered with plastic film.