Ingredients
Method- 425g Heavy (Double) Cream
- 400g Milk
- 90g Sugar
- 180g Egg Yolks
- 300g 70% Dark Chocolate
- 300g 40% Milk Chocolate
- 3 Sheets Silver Gelatin
- 6g Black Truffle Oil
- 3g Salt
- 150g Carbon Black Cocoa Powder
- Soak gelatin in cold water.
- Heat cream to make an anglaise with the yolks and sugar.
- Pour over chocolate in three stages, gradually emulsifying the chocolate with the cream.
- Add gelatin, pass through chinois.
- Freeze over night, roll in Carbon Black cocoa powder, brush off excess, while still frozen, allow to defrost in fridge.
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