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 Christmas and a happy 2017!

400G  55% Cacao Barry Pure Noir Excellence
500G milk
500G double cream
400G egg yolks
100G sugar

Bring the milk and the cream to a 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.
Serve.