Patois's Bittersweet Chocolate Budino

 "Bittersweet Chocolate Budino"

8 ounces of milk

8 ounces of cream

2.75 ounces of sugar

6 egg yolks

2 sheets of gelatin

6 ounces of bittersweet chocolate

2 teaspoons of vanilla


Bloom sheet gelatine in ice water, set aside.

Combine milk, cream, and sugar. Heat untill small bubbles appear along the edge.

While whisking, temper half of dairy mixture into egg yolks.

Boil remaining milk, turn off heat, pour yolk mixture back into dairy, you may need to cook it longer until temperature reaches 170 degrees.

Melt gelatine into your "custard base" then add vanilla.

Pour custard base through a chinoise or fine seive over chocolate.

Stir until combined, then pour into ramekins. Chill until set. Serve with chantilly.