Chocolate cremeaux by Chris Underwood
Let's conclude this year with a lovely chocolatey recipe by Chris Underwood from the Devonshire Club.
Have a merry Chrismas and a happy 2017!
400G 55% Cacao Barry Pure Noir Excellence
500G double cream
400G egg yolks
Bring the milk and the cream to boil.
Whisk the egg yolk and the sugar together till smooth.
Pour the liquid onto the yolk, mix well and return to a clean pan.
Slowly cook until it reaches 82 degrees C, stirring all the time in a paddle like motion.
When it reaches the desired temperature, pass immediately through a fine chinois and leave to cool to 40 degrees C, stirring occasionally.
Meanwhile melt the chocolate to around 50 degrees C until melted.
When the creme Anglaise reaches 40 degrees C slowly add it to the chocolate in six stages, slowly scrapping and folding it all in.
When all is incorporated, pour all together into a container and place cling film directly on the top to avoid skinning. Place into the fridge until firm. This will take around two hours.