For the richest custard, use a good-quality bittersweet chocolate with a cocoa percentage of at least 65 to 75. Garnish with lightly sweetened whipped cream or mascarpone and a sprinkling of berries.
|8||ounces bittersweet chocolate, coarsely chopped|
|1¼||cups heavy cream|
|¾||cup whole milk|
|⅛||teaspoon kosher salt|
1. Have on hand six ¾-cup ramekins, dessert cups, or small glasses.
2. In a bowl, place the chopped chocolate. Place a fine-mesh sieve over the bowl.
3. In another bowl, whisk the egg yolks.
4. In a large saucepan off the heat, combine the cream, milk, sugar, and salt. Place over medium-high heat and cook, stirring, until the liquid bubbles at the edges. Use a ladle to slowly add about ½ cup of the hot cream mixture to the yolks, whisking them constantly (this tempers the yolks, heating them so they won’t curdle).
5. Bring the cream mixture to a gentle simmer. Whisking constantly, slowly pour the yolk mixture into the cream mixture. Cook, stirring constantly, for 20 to 40 seconds or just until the mixture is blended and thick.
6. Pour the cream and egg mixture through the sieve over the chocolate. (If there’s any thick, curd-like cream at the bottom of the pan, discard it.) Remove the sieve and wait 1 to 2 minutes for the heat of the cream to melt the chocolate. Stir the chocolate mixture until smooth.
7. Divide the cremeux among the cups or glasses. Refrigerate for at least 1½ hours or until set. For a creamier texture, let the cremeux sit at room temperature for at least 1 hour before serving.
Lisa Zwirn. Adapted from Harvest restaurant