Directions

1. Method: I like to do pastry In grams because its more accurate.

2. Put chocolate into a large bowl and set aside with a strainer over the top of the bowl.

3. Combine the milk, cream and half of the sugar together in a sauce pot and heat up over medium-low heat. Do not boil.

4. Combine the egg yolks and the rest of the sugar in a mixing bowl. Temper the yolk mixture by adding a little bit of the hot milk mixture to the yolks and mix thoroughly. Then add the yolk mixture into the pot with the milk mixture and stir to combine.

5. Cook the milk and yolk mixture, stirring often, until the mixture is thick enough to coat the back of a spoon.

6. Strain the hot liquid mixture over the chocolate. Let it sit while you bloom the gelatin.

7. Once the gelatin is bloomed, add it to the chocolate mixture and stir well to combine. If doing a larger batch, it is best to use a stick blender to make sure everything is incorporated.

8. Spoon the cremeux into individual serving glasses or ramakins you would like to serve it in.

9. Chilled, in refrigerator until set.

10. Remove from the fridge, top with cocoa nibs and a dollop of whipped cream then a shake of cocoa powder. Serve immediately.