from our chocolate recipe collection
Recipe by: Robert Linx
From: LA Maison Du Chocolat: Transcendent Desserts by the Legendary Chocolatier Robert Linxe
- 10 oz bittersweet chocolate, finely chopped
- 3 egg yolks
- 1/2 cup caster sugar (or granulated)
- 2 cups whole milk
- 1/2 vanilla bean
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream, very well-chilled
Place the chocolate in a large mixing bowl and set aside.
Whisk together the egg yolks and sugar in another large heatproof mixing bowl till well-combined. Stir in 1 cup of the milk.
Place the remaining cup of milk in a small saucepan, along with the vanilla bean, split and seeds scraped into the milk. Bring slowly to the boil, whilst gradually whisking in the cocoa, stirring diligently to ensure it's absolutely smooth. Once it comes to the boil, take the pan off heat.
Whisk 1/3 of the hot milk into the bowl of egg yolks to temper it, then gradually add the rest of the milk. Place this bowl of eggs and milk over a pan of barely simmering water. Stir constantly until the mixture thickens sufficiently to coat the back of a wooden spoon.
Push mixture through a fine-meshed sieve or chinois into the bowl of finely chopped chocolate, discarding the vanilla bean.
Let sit a moment or two. Stir very gently until chocolate is completely melted.
Let cool, stirring occasionally. Chill for 1 hour.
Meanwhile, whip the cream till soft peaks form. Add 1/3 of the chilled chocolate mixture to the whipped cream and fold gently to combine. Transfer this cream-chocolate mixture to the remaining chilled chocolate mixture and fold gently until combined.
Pour into pretty serving dishes. Serve chilled.