1. Chop up the chocolate very fine and put it in a bowl. Put the milk in a pan together with the vanilla and bring it up to just under the boiling point. Beat the egg yolks up with the sugar until they are light. Beat the warm milk little by little into the beaten egg yolks-sugar mixture. When all has been added put the mixture back in the pan and heat the mixture up while beating continuously until it has thickened slightly and will coat a spoon. Pour the thickened mixture little by little over the chocolate until you get an emulsion to form. Let the mixture cool down to warm room temperature then whip the cream and carefully fold it into the egg yolk-sugar-chocolate mixture. Divide the crème between 4-6 serving glasses and set them in the freezer for 4-6 hours. Remove from the freezer 45 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
