Ingredients
- 9 ounces high-quality semisweet chocolate, chopped
- 1 1/2 cups dairy
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 5 tablespoons granulated sugar (add an additional tablespoon if using bitter chocolate)
- 1/4 teaspoon salt
- 1 tablespoon confectioners' sugar
Directions
Put the chocolate inside a blender. Whisk the milk, 1 cup cream, egg yolks, granulated salt and sugar inside a heavy-bottomed medium saucepan over medium heat. Prepare, stirring constantly having a heatproof spatula, before the mixture is thick enough to coat the spatula and almost boiling, five to six minutes.
Immediately pour the milk mixture within the chocolate within the blender. Cover and contain the lid having a thick kitchen towel blend until combined and smooth, stopping to scrape lower the edges from the blender when needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, a couple of hrs.
Whip the rest of the 1/2 cup cream and also the confectioners' sugar having a mixer or perhaps in the blender until soft peaks form. Top the chilled containers de creme with whipped cream .
Photograph by Kana Okada