Dark Chocolate Cream

Dark Chocolate Cream

Prep. time: 10 mins

Servings: 6

Deep, silky and unapologetically chocolatey. Finished with CLYR and a pinch of salt, this rich chocolate cream needs just five ingredients—and no eggs.

Ingredients

  • 320g dark chocolate, chopped
  • 180ml double cream
  • 110ml whole milk
  • 30ml CLYR
  • A pinch of sea salt

Instructions

  1. Prepare the Chocolate: Place the dark chocolate in a heatproof bowl or tall blending jug.
  2. Heat the Cream and Milk: Pour the double cream and milk into a saucepan. Heat gently until steaming, but do not allow the mixture to boil.
  3. Melt the Chocolate: Pour the hot cream mixture over the chocolate. Leave it untouched for 1 minute.
  4. Add the CLYR: Pour in the CLYR and add a pinch of sea salt.
  5. Blend Until Smooth: Use a stick blender to blend until completely smooth and glossy. Keep the blender head submerged to avoid introducing too many air bubbles.
  6. Chill: Divide between small serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or overnight, until thick and set.
  7. Serve: Remove from the fridge a few minutes before serving. Finish with a little flaky sea salt and an extra drizzle of CLYR, if you like.