Ruby Chocolate Posset

Instructions

1. 1

   Melt the butter and ruby chocolate in a double boiler over low heat, stirring occasionally.

   Tip: Be patient and let the chocolate melt slowly.

2. 2

   Remove from heat and whisk in the sugar until dissolved.

   Tip: Use an electric mixer if needed.

3. 3

   In a separate bowl, whisk together the egg yolks and ruby chocolate extract until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

   Gradually add the sugar mixture to the egg yolk mixture, whisking until smooth.

   Tip: Don't overmix.

5. 5

   Add the melted chocolate mixture to the egg yolk mixture, whisking until well combined.

   Tip: The mixture should be smooth and glossy.

6. 6

   Add the heavy cream and whisk until the mixture is well combined and heated through.

   Tip: Don't overheat.

7. 7

   Strain the mixture into individual serving cups and chill in the refrigerator for at least 2 hours.

   Tip: You can garnish with a sprinkle of edible gold dust for extra luxury.

8. 8

   Just before serving, top with a dollop of whipped heavy cream and a sprinkle of salt.

   Tip: Don't overdo it with the whipped cream, or it'll be too sweet.

9. 9

   Serve chilled and enjoy!

   Tip: This posset is best served immediately, but it can be refrigerated for up to 24 hours.