Chocolate Creameux

• Prep chocolate - If using chocolate blocks, chop it up with a large knife into bite sized pieces and place in a large (2.5 litre) heat proof glass jug or medium sized glass bowl.
• Whisk egg yolks and sugar - For this recipe you will only need the egg yolks. Separate the eggs and add them to a medium sized heat proof bowl. Add the sugar, vanilla and salt and whisk on high-speed using an electric hand mixer until pale and thick. About 3-4 minutes.
• Heat milk and cream - Add the milk and cream into a medium sized nonstick saucepan and heat on low until it begins to (barely) bubble very gently around the sides.
• Cook Crème Anglais - Slowly whisk the hot milk into the egg yolk mixture. I do this in four batches. Then return it to the saucepan and stir with a spatula over medium-low heat. It will begin to thicken after a couple minutes. When it can coat the back of a spoon, take of off the heat. Do not let it boil it will curdle the eggs.
• Pour into chocolate - Pour the hot mixture into the bowl or jug with the chocolate and cover with a plate to let it steam for about 5 minutes.
• To get a super smooth mixture - Use a whisk to combine the melted chocolate with the milk mixture. If you want to get a silky texture, use a stick blender to blend until it becomes smooth and glossy. Make sure the blender is fully submerged ot it will add air to your creameux.
• To set - Add the finished creameux into a clean dish and cover the surface with plastic wrap. Let it set in the fridge for about 5-6 hours. Once set, it’s ready to use and is in a spreadable state. It can also be left to set in the fridge, just let it come to room temp before using, about 2 hours.
• How to use - The creameux can be used in between cake layers, on top of cupcakes. It can also be poured directly into tart shells if using for tart fillings and left in there to set.