- 150ml Whole Milk
- 150ml Single Cream
- 40g (Approx 2 Large) Egg Yolks
- 30g Caster Sugar
- 15g Cocoa Powder – Rich Terracotta
- 4g (1 tsp) Cornflour
For some added crunch sprinle with; cocoa nibs, chocolate crumble, toasted nuts
- In saucepan add the milk and cream and bring to a simmer.
- In a bowl add egg yolks and sugar. Mix thoroughly.
- Sift the cocoa powder and corn flour into a separate bowl.
- Temper the hot milk mixture into the egg yolks (add 1/4 of liquid at a time, stirring continuously)
- Add dry ingredients to the anglaise (milk and egg) mixture. Mix thoroughly.
- Add all the ingredients back to a saucepan and bring to a rolling boil. Allow to boil for 1 minute only.
- Take off the heat and add to a desired bowl. Can be served hot or cold.
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- How to convert recipes from chocolate to cocoa powder
- Original flavor pairings
- 27 foundational and inspirational recipes including technical deep dives
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