Makes 6 each 2 oz Budinos
Ingredients:
¾ cup cream
3 Tbsp whole milk
1 Tbsp sugar
1 tsp honey
4 oz dark chocolate, chopped (we use TCHO 60% discs)
pinch Jacobsen Red Wine Salt
1 tsp vanilla extract
1 tsp brandy or cognac
2 egg yolks
Jacobsen Red Wine Salt for finishing
Directions:
Measure the cream, milk, sugar, and honey into a pot. In a mixing bowl, preferably with a pouring spout add chopped chocolate, pinch of Jacobsen Red Wine Salt, vanilla extract and brandy. Place fine mesh strainer over bowl and set aside. Heat the cream and milk mixture just until it begins to steam. In a small bowl whisk the egg yolks. Slowly pour some the hot cream mixture into the yolks whisking to mix and temper the yolks. Stir the warmed yolks into the pot of cream. Continue to stir until the mixture begins to thicken to the consistency of thick cream gravy. Pour the mixture through the strainer into the chocolate and stir until melted and combined.
Pour into espresso cups or ramekins and chill 2-3 hours until set. Finish with Jacobsen Red Wine Salt. Serve with whipped cream if desired.