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Chocolate Custard

Posted on: February 3, 2011     |     0 comments

Chocolate Custard

  • 500g Milk
  • 250g Single cream
  • 250g Double cream
  • 200g Egg yolks
  • 100g Sugar
  • 440g Dark chocolate

Melt the chocolate in a bain marie.
Prepare an Anglaise with remaining ingredients.
Cook to 84°C and sieve.
Little by little fold the Anglaise into the chocolate.
Fold together a final time to make fully homogenised.

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