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Ingredients:

1/2 Cup Bernard Callebaut Cocoa Powder
2 Bernard Callebaut Dark Chocolate Bars
1/2 Cup Sugar
1 1/2 Cup Heavy Cream (Don’t be scared to go Devonshire here)
1 Cup Whole Milk (Devonshire again????)
3 Egg Yolks
1/4 teaspoon salt

Makes about 750 mL , depending on how much you sample during the process.

Start by mixing Cocoa Powder, Sugar, and Salt in saucepan. Add cream and turn on heat to about medium, while it heats stir in milk(cream).As it warms up the cocoa will break down and the mixture will become homogeneous and dark. As soon as it starts to boil turn down the heat to low.

Now at this point you could pour that into a cup and drink it. AZTEC STYLE! That would be good. Or you could press on.

In a big bowl whisk up those egg yolks. Then take your awesome hot chocolate off the stove and whisk it into yolks slowly (if you do it too fast you might cook the yolks, that would ruin everything). Then pour the mixture back in the saucepan on the stove on low heat.

Grab whatever is left from those two dark chocolate bars (like you won’t eat some) and toss them into saucepan. As they begin to melt you can take the sauce pan off the stove and keep stirring until the bars are all the way melted. Then let the mixture cool to room temperature, stirring occasionally

Pour that into a casserole type bowl with a lid and put in in the fridge.

Wait 3-24 hours.

Take it out of the fridge. If you did everything right you will have a super thick pudding type mixture. Some may call it a custard. Eat a spoonful of it, and break out the electric mixer. Whip that pudding until it is softer, and lighter you’ll want to go for a mousse-like consistency, but don’t worry if it is a little thick. Eat another spoonful of it.

Spoon it into the ice cream maker and let it run for 30-45 minutes. You can then either transfer to the deep freeze for an hour to have it hardern up, or eat it Soft Serve style. Either way you’ll be overwhelmed with majestic chocolate euphoria, then you might get the gout. Enjoy!