Salted Chocolate Syllabub

Instructions

1. 1

   In a double boiler, melt the dark chocolate and butter over low heat, stirring occasionally.

   Tip: Use a heatproof bowl set over a pot of simmering water.

2. 2

   In a separate bowl, whip the heavy cream until stiff peaks form.

   Tip: Be careful not to over-whip, as this can lead to butter formation.

3. 3

   In another bowl, whisk together the granulated sugar and egg yolks until pale and thickened.

   Tip: Use an electric mixer to speed up the process.

4. 4

   Add the melted chocolate mixture to the sugar mixture and whisk until combined.

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

5. 5

   Fold the whipped cream into the chocolate mixture until no white streaks remain.

   Tip: Be gentle to avoid deflating the mixture.

6. 6

   Add the vanilla extract and salt to the mixture and stir to combine.

   Tip: Make sure the salt is well combined to avoid any clumping.

7. 7

   Transfer the mixture to individual serving cups or a large serving dish.

   Tip: Cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.

8. 8

   Chill the syllabub in the refrigerator for at least 2 hours or until set.

   Tip: Be careful when serving, as the mixture will be cold and creamy.