CHOCOLATE CREAM

Makes 800 g (1 lb 12 oz)

6 egg yolks

100 g (3½ oz) caster (superfine) sugar

500 ml (17 fl oz/2 cups) thin (pouring) cream (35% fat)

100 g (3½ oz) dark chocolate (55% cocoa), chopped

Put the egg yolks and sugar in a bowl and whisk to combine. Pour the cream into a saucepan and bring just to the boil.

Add the hot cream to the egg mixture, whisking to combine. Return to the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of the spoon.

Remove from the heat, then add the chocolate and stir until melted and combined.

If the mixture splits and boils, you can still save it. Remove from the heat, blend for 30 seconds using a hand-held stick blender, leave to cool for 5 minutes at room temperature, then blend again with the stick blender until smooth. This blending trick can be used to bring down the temperature of your cream, and at the same time blend the fat back into a smooth texture.

Refrigerate for 2–3 hours, or until set.