- 240g, cream
- 80g, milk
100g, curvature chocolate
- 15, sugar
- 3 egg yolks
- 10g, cocoa powder
- splash, vanilla extract
- .5g, salt
Set water bath to 80c
While heating put cream, milk and chocolate into small ziplock bag, submerge bag into the water bath to push out air and clip to side of water bath to melt (approx. 5 minutes)
To a small bowl add sugar, egg yolks, cocoa powder, vanilla extract and salt and beat using a small whisk.
Take the chocolate, milk and cream mixture out of the water bath and shake gently to bring mixture together, pour a small amount into the egg mixture and beat vigorously to temper the eggs. Add remaining chocolate mixture and stir.
Pour mixture evenly between 4 pots (weck or ball canning jars) and place on the bottom of the water bath for 40 to 50 minutes.
Remove from water bath and chill for 2+ hour
The texture will be smooth and creamy, the chocolate will wobble slightly once cool.