Ingredients
Scale
- 1 1/2 cups heavy cream
- 1/4 cup raw honey
- 1/4 teaspoon unrefined sea salt
- 3 egg yolks
- 3 ounces 65-85% fair trade & organic dark chocolate, coarsely chopped
- Whipped cream, to serve (Simply beat 1 cup of cream with 2 Tbls honey with a mixer)
Instructions
- Set your double boiler (I used a stainless steel bowl over a pot) on top of a pot half-full of simmering water.
- Pour in the cream and warm it for 3 or 4 minutes, then whisk in the honey and salt.
- Continue whisking until the honey is dissolved.
- Spoon a bit of hot cream into the egg yolks to temper them, then pour the eggs into the double boiler, stirring continuously for 2 to 3 minutes.
- Stir in the chopped chocolate and continue stirring until it melts, combining with the cream and eggs and thickening enough to coat the back of a spoon (about 3 minutes).
- Spoon the custard into ramekins, refrigerate or put in freezer until set, and serve with whipped cream.