Dark chocolate and cream get a spicy kick from Jerked Chain®—make it tonight, chill it fast
Ingredients
Ingredients
- FOR THE CHOCOLATE DELICIOUSNESS:
- 6oz dark chocolate, high quality
- 2 cups heavy cream
- 3 egg yolks
- 3 Tablespoon sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon Jerked Chain®
Method
-
01
Break chocolate into blender
2 minYou want pieces small and uniform so they melt evenly when the hot cream hits them—no chunk left behind.
-
02
Heat cream mixture until thickened
8 minWhisk constantly until mixture coats the back of a spoon.
-
03
Blend hot mixture with chocolate
2 minPour the hot cream mixture slowly over the chocolate and let it sit 30 seconds before blending; this gives the heat time to work instead of splashing.
-
04
Pour into serving containers
3 minWork fast here—the mixture sets as it cools, so get it into your ramekins while it's still pourable and silky.
-
05
Refrigerate until set
7h m6-8 hours minimum; can be done up to 2 days ahead.
-
06
Let sit at room temperature
5 minThis resting period lets the Jerked Chain® heat settle in and marry with the chocolate; you'll taste the difference between rushed and patient.
-
07
Top and serve
2 minA dollop of whipped cream, a pinch of fleur de sel, maybe a light dusting of Jerked Chain®—let the chocolate and heat speak for themselves.
From Mike's Notebook
Don't skip heating the cream to a full coat on the spoon—it emulsifies the yolks and prevents scrambling when you hit hot chocolate.
Jerked Chain® blooms when blended hot, so add it with the cream mixture, not after cooling.
Pull from the fridge 15 minutes before serving; cold chocolate tastes muted and dense.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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