Ingredients
Equipment
Method
Instructions:
- Begin by melting the chocolate chips. You can do this using a double boiler or in the microwave in short bursts, stirring in between, until smooth. Set aside to cool slightly.
- In a mixing bowl, whisk together the pasteurized egg and 2 tablespoons of granulated sugar until it becomes light and fluffy. This should take about 2-3 minutes.
- In another bowl, combine the heavy cream and 1/4 teaspoon of Kosher salt. Gradually add the cream mixture to the egg and sugar mixture while whisking continuously.
- Slowly fold the melted chocolate into the egg and cream mixture until smooth and fully combined.
- In a saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat until the sugar dissolves, then increase heat and bring it to a boil. Allow the mixture to boil without stirring until it turns a deep amber color. Remove from heat and carefully add the 6 tablespoons of butter, stirring until melted.
- Once the caramel has cooled slightly, mix it into the chocolate mixture, followed by the 1/2 cup of room temperature heavy cream and 1/2 teaspoon of sea salt. Stir until everything is well combined.
- Pour the mixture into your prepared pots or ramekins. Cover each with plastic wrap and refrigerate for at least 4 hours, or until set.
Notes
- Use high-quality chocolate chips for the best flavor.
- Feel free to experiment with different types of chocolate for varied sweetness.
- Store in the refrigerator for up to 5 days for optimal freshness.