Ingredients:
- 12 oz. semisweet chocolate, chopped
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 2 t. pure vanilla extract
- 2 pinches of fine salt
- 8 large egg yolks
- 1 T Oli+Ve Espresso Balsamic
Directions:
- Melt the chocolate in a double boiler over low heat.
- In a medium saucepan, bring the cream and milk to a bare simmmer
- In a large bowl, whisk together the sugar, vanilla, salt and egg yolks
- Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while
- Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes.
- Pour in the melted chocolate and whisk until smooth
- Pour into glasses or custard cups.
- Refrigerate until chilled and set, about 3 hours
Submitted by Chef Jeffrey Sherman