150 gm Cocoacraft 70% Bittersweet Chocolate Couverture
½ cup Cocoacraft Rich Dark Cocoa Powder
1 cup sugar
1 ½ cups heavy cream
1 cup milk
3 large egg yolks
Chop the Cocoacraft 70% Bittersweet Chocolate Couverture into bits and set aside. In a heavy saucepan, whisk together the sugar and Cocoacraft Rich Dark Cocoa Powder until smooth and whisk in the cream and milk. Bring the mixture to a boil while stirring occasionally. In a bowl, beat the egg yolks until smooth. Add the hot cream mixture to the beaten egg yolks in a slow stream and continue whisking. Pour the mixture into a saucepan and cook over low heat, stirring constantly. When it reaches a temperature of 75°C, take off the heat. Mix in the Cocoacraft 70% Bittersweet Chocolate Couverture bits and whisk well until the chocolate melts. Pour into a clean bowl and leave to cool. Then cover the bowl with plastic wrap and place in the freezer to chill for at least 3 hours.