Step 1

Place the Cream and Milk in a small saucepan. Turn on low to medium low heat and bring to a simmer.

Step 2

In the meantime, whisk together the Egg Yolks and Caster Sugar in a separate heat-proof bowl.

Step 3

Slowly pour the hot Milk/Cream over the Egg Yolks and Sugar while continuously whisking (see note 1). Pour the mixture back into the saucepan and place it back on the stove on low heat, making sure it does not boil.

Step 4

Continuously stir on low heat for 5 to 10 minutes or until the custard mixture has slightly thickened (see note 2).

Step 5

Place the Chocolate Callets/Pistols or finely chopped Chocolate (from a bar) in a heat proof bowl and pour the warm Custard over it. Leave it for 2 to 3 minutes then stir with a spatula in circular motion until the chocolate has melted and you get a smooth cream (see note 3).

Step 6

Transfer the chocolate cremeux in a shallow pan or dish and cover with plastic wrap touching its surface. Place in the fridge to set for at least 2 hours, or preferably overnight. Use within 3 days.