1. Mix the two chocolates together In a large heat-proof bowl. 2. In a medium saucepan, bring the milk, cream and sugar to a boil, whisking constantly until the sugar is dissolved. 3. Whisk the egg yolks in a medium heat-proof bowl. Gradually whisk the egg in a medium heat-proof bowl. Gradually whisk in half the hot cream mixture. 4. Whisk the egg-and-cream mixture into the saucepan. Cook over moderate heat, stirring with a wooden spoon until the custard coats the back of the spoon (about 4 minutes). 5. Pour the custard over the chocolate. Let stand for 2 minutes then stir until smooth. 6. Transfer to a blender and puree for about a minute. 7. Pour into eight 4 ounce ramekins. Refrigerate (at least 2 hours). 8. About 15 minutes before serving, remove from refrigerator and let stand at room temperature (for 15 minutes). Then garnish with creme fraiche and chocolate shavings -- serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
