1/3 cup Whole milk
2 Egg yolks
2 Tbsp Sugar
- Bring the cream and milk to a boil.
in the egg yolks and the sugar .
or until it coats the back of the spoon.F
Basic custard (made in advance)
11.5 oz CARAMÉLIA Milk Chocolate
1 Tbsp Gelatin powder
4 Tbsp Cold water
2 1/4 Heavy cream
- In a microwave safe bowl melt the chocolate in 30 seconds intervals until the chocolate is 105F. (Be careful not to burn the chocolate!)
Tips to serve: Finish with slightly sweetened whipped cream before serving. You can also sprinkle Valrhona Crunchy Pearls on the top to add crunchy texture to the creamy mousse.