Milk Chocolate Creams 12 oz. milk chocolate roughly chopped 1 - TopicsExpress

Milk Chocolate Creams 12 oz. milk chocolate roughly chopped 1 c light cream 1 1/2 tsp. vanilla coarse sea salt 4 large egg yolks strawberries and raspberries for serving. Olio & Aceto Dark Chocolate Balsamic for drizzling Place the chocolate in a blender.Bring the cream to a simmer in a small saucepan.Immediately remove from heat and pour over the chocolate.Blend until smooth. Now blend in the vanilla and a pinch of salt.With the machine running,add in the yolks.Blend until combined.Pour 3/4 c. chocolate mix into 4 serving bowls. Freeze uncovered for 30 minutes. Then refrigerate uncovered for 30 minutes. The texture should be soft and creamy. Serve with berries and then drizzle the bvalsamic over the top. Enjoy!

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