Mix the milk with the cream, the cane sugar, the egg yolk, the corn starch and the empty vanilla pod. Mix it well and while stirring heat it up to thicken it.
Once thickened remove the vanilla pod and add the dark chocolate. Blend it till smooth.
Then pass it through a fine sieve to remove any air bubbles and fill a tray that’s lined with a piece of wrap. Freeze it till solid.
Once frozen cut it with the desired cutters and keep them frozen for later. I also filled a mold with the cremeux to show in my opinion a more efficient way. The result is also a lot tighter.
Keep them in your freezer for later.
