Dark Chocolate Crémeux

INSTRUCTIONS

• In a small saucepan, bring whipping cream and milk to a boil.

• In a bowl, whisk together egg yolks and sugar.

• Pour 1/3 of hot milk and whipping cream on egg yolks. Whisk and pour everything back into the saucepan.

• Cook on low heat while continuously stirring until it reaches a temperature of 183°F (84°C).

• Pour directly on Guanaja dark chocolate chopped in small pieces. Stir in the center until chocolate is fully melted and the mixture is homogenized.

• Mix with an immersion blender to get a perfect emulsion.

• Pour into a baking dish, cover with cling film (or plastic film) directly onto the crémeux and let it in the fridge for at least 4 hours.