Gran Couva Crémeux

This recipe is from "Heibergs Chocolade" a cookbook by Morten Heiberg published in Copenhagen in 2004. You must use the requested type of Valrohna Chocolate or it will not be authentic! The 200 ml of whipping cream is equal to 4/5 of a cup but for some weird reason I am not allowed to use 4/5 cup.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 200  g  valrhona gran couva  64% cocoa bittersweet chocolate
• 1  teaspoon vanilla extract
• 1  cup sweet milk
• 3  egg yolks
• 200  ml  whipping cream

Directions

1. Chop up the chocolate very fine and put it in a bowl. Put the milk in a pan together with the vanilla and bring it up to just under the boiling point. Beat the egg yolks up with the sugar until they are light. Beat the warm milk little by little into the beaten egg yolks-sugar mixture. When all has been added put the mixture back in the pan and heat the mixture up while beating continuously until it has thickened slightly and will coat a spoon. Pour the thickened mixture little by little over the chocolate until you get an emulsion to form. Let the mixture cool down to warm room temperature then whip the cream and carefully fold it into the egg yolk-sugar-chocolate mixture. Divide the crème between 4-6 serving glasses and set them in the freezer for 4-6 hours. Remove from the freezer 45 minutes before serving.