Ingredients
300ml heavy cream
50g powdered sugar
200g dark chocolate (70% cocoa)
3 egg yolks
1 tsp vanilla extract
A pinch of salt
Optional: Whipped cream and chocolate shavings for garnish
Method
Melt the Chocolate:
Break the dark chocolate into small pieces and place them in a heatproof bowl.
Set the bowl over a pot of gently simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until the chocolate is melted and smooth. Remove from heat and let it cool slightly.
Prepare the Egg Mixture:
In a separate bowl, whisk the egg yolks with the powdered sugar until the mixture is pale and creamy, about 3-5 minutes.
Blend the Chocolate and Eggs:
Gradually pour the melted chocolate into the egg mixture, stirring constantly to avoid curdling. Add the vanilla extract and salt, and mix until smooth.
Whip the Cream:
In another bowl, whip the heavy cream until soft peaks form, making sure it remains light and airy.
Combine and Fold:
Gently fold the whipped cream into the chocolate mixture, taking care to keep the texture light and fluffy.
Chill and Set:
Pour the mixture into serving dishes, cover, and refrigerate for at least 2 hours until the dessert is firm and chilled.
Garnish and Serve:
Just before serving, top with a dollop of whipped cream and chocolate shavings for an extra touch of elegance.
Enjoy.