1/2 cup (90 g) milk chocolate, chopped
4 cups fresh heavy cream (960 ml)
1 pinch of salt
1 bar whole milk chocolate (200 g), finely chopped
8 large eggs
2 tablespoons vanilla extract
1/2 cup (90 g) milk chocolate, chopped
4 cups fresh heavy cream (960 ml)
1 pinch of salt
1 bar whole milk chocolate (200 g), finely chopped
8 large eggs
2 tablespoons vanilla extract
In a large heatproof bowl set over a pot of simmering water, cook the milk chocolate, heavy cream, salt, and chocolate, stirring constantly, until smooth (about 7 minutes)
Meanwhile, in a stand mixer, beat the eggs until pale
Stop the mixer and stir in the melted chocolate
Resume the mixer and gradually add the remaining chocolate, beating until smooth
Transfer the mixture to the bowl used for melting the chocolate and return it to the simmering water
Cook, stirring constantly, until thick (about 30 minutes)
Add vanilla extract
Divide the cream among 12 small serving cups
Let cool
Cover with plastic wrap and refrigerate until firm (about 5 hours) before serving
425 calories per serving
