250ml whole milk
250 ml full cream
3 egg yolks
30 g powdered sugar
100g dark chocolate (1 bar)
100g milk chocolate (1 bar)
1 ½ sheets of gelatin
Soften the gelatin in a bowl of cold water.
In a small saucepan, boil the milk with the cream.
Meanwhile, whisk the egg yolks with the powdered sugar until the mixture whitens and becomes a little foamy.
Then pour the milk/cream mixture over the eggs, then mix quickly.
Pour the mixture back into the saucepan and return to the heat until it boils again.
Squeeze the gelatin between your hands and add to the cream.
Always mix with a whisk then remove from the heat.
Break up the chocolate squares and add to the cream.
Mix until the chocolate is completely melted and well incorporated.
Then pour into ramekins or small glass jars (if you keep them).
Then refrigerate for about 6 hours.
In general, I prepare these creams the night before for the next day.