Dark chocolate cremeux

100 grams	cream
200 grams	milk
40 grams	egg yolk
20 grams	sugar
10 grams	cornstarch
1	empty vanilla pod
100 grams	dark chocolate

First mix the cream with the milk, the egg yolk, the sugar, the cornstarch and the empty vanilla pod. Now mix this well and then while stirring bring it to a boil. After that turn off the heat and add the dark chocolate. Mix it till the chocolate is dissolved and then pass it through a fine sieve. Now fill your desired mold and tap it a couple of times to remove any air bubbles. Then let it set in your freezer so you can unmold it and once defrosted it has the perfect texture! If you want to fill a mold and create the best shape add a leaf or 1.6 grams of gelatin to make the cremeux a bit more stable.

Recipe used in rhubarb & chocolate dessert