125ml cup heavy cream
250ml of milk
3 egg yolks
70g castor sugar
180 g dark chocolate 60-70% cocoa
1. Bring the cream, milk and about half of sugar to a boil in a small saucepan. Meanwhile in a bowl, whisk the egg yolk smooth and very rapidly whisk in the remaining sugar. Make sure no egg yolk and sugar lumps are still visible.
2. Pour a quarter of the boiling milk into the egg yolk mixture and whisk quickly. Pour the tempered egg mixture into the heated milk and on low heat stir the mixture to 81⁰C (or until a steam appears) while constantly stirring. Remove from heat and pour into another bowl to stop the cooking process.
4. Add the chocolate (chopped or grated) and using an tri-blade / Stick blender make the mixture smooth. Pour into a container and place covered in a refrigerator. Let it cool down in the refrigerator for at least 12 hours before serving.
5. Serve two small scoops per plate. Drizzle with fruity olive oil around the scoops, not on top. Sprinkle some sea salt flakes on the chocolate creme scoops