Ingredients
3 cups heavy cream, divided
1-1/2 cups milk
4 Tablespoons granulated sugar
3 egg yolks
11 ounces of dark 64 percent chocolate
1 vanilla bean (scraped)
1 Tablespoon confectioners’ sugar
Preparation
Bring 2 cups of cream and the milk to a light boil (about 190 degrees).
In a separate bowl, whisk sugar into the egg yolks. Add a small amount of the heated milk-cream mixture to temper the yolks.
Pour the yolk mixture into the milk-cream mixture, then mix in chocolate. Bring it to 165 degrees.
Soon into serving cups; chill overnight.
When ready to serve, whip 1 cup heavy cream, vanilla, and confectioners’ sugar until soft peak forms, and put a dollop on each serving.
