Mocha Anglaise

Ingredients

Preparation

1. 11. Heat the cream, milk and half the sugar in saucepan over medium-high heat and bring to the boil.
2. 22. While cream is heating, whisk egg yolks, remaining sugar, and cornflour in a stainless steel bowl for 3 mins.
3. 33. Pour boiling cream over this mixture and stir gently to combine.
4. 44. Return to saucepan and heat over medium-high heat, stirring constantly.
5. 55. Bring to a temperature of 82 C.
6. 66. Place all ingredients except essence in a metal bowl and pour wet mix over top.
7. 77. Stir gently until chocolate is thoroughly dissolved.
8. 88. Cool anglaise in an ice bath till bout 40 C then add essence.