653- Chocolate Cream With Preserved Lemons / كريم بالشكلاطة و الحامض مصير
90 grams dark chocolate (60-70% cocoa)
100 ml of fresh cream
150 ml of milk
2 egg yolks
30 grams of caster sugar
1/2 lemon confit, without pulp and finely chopped
1- Finely chop the chocolate and place it in a bowl
2- In a saucepan over medium heat, pour the milk and cream and bring to a boil.
3- In a bowl, place the egg yolks with the sugar, and using a whisk, whip lightly.
4- Add the hot milk by pouring it little by little while mixing.
5- Pour the mixture back into the pan on low heat and cook while mixing until the cream thickens. Your cream should coat your spatula, Remove the spatula from the cream and make a trace with your finger, the trace should stay visible and the should not move. Watch the cream because if it cooks too much, you will have clumps of eggs that will give an unpleasant taste to your cream.
6- Remove from the heat and pour the cream through a sieve on the chocolate.
7- Whip the cream until all the chocolate is melted and you have a smooth and shiny cream.
8- Add the preserved lemon pieces and mix.
9- Pour the cream in pots and place in the refrigerator for at least 1 hour before serving.