Dark Chocolate Cremoso
This Valentine's Day dessert recipe from chocolatier Heather Johnston of Veruca Chocolates in Chicago must be good for you - she's also a pediatrician!
- 3 egg yolks
- 1 1/3 cups heavy cream
- 3 tablespoons sugar
- 8 1/2 ounces dark chocolate (60 percent or higher), chopped
- 1 baguette, sliced
- Olive oil, to taste
- Sea salt, to taste
1. In a bowl, whisk egg yolks until frothy. Combine cream and sugar in a saucepan and bring just to a boil. Whisk hot cream into yolks, then add back to pan. Cook over medium-high heat, stirring constantly, until thick.
2. Place chocolate in a large bowl. Use a sieve to strain egg mixture into chocolate and whisk until smooth. Cover and chill until firm, at least 2 hours. To serve, spread on lightly toasted baguette slices drizzled with olive oil; sprinkle with salt.