A super-rich, custard-like chocolate pudding. I like to drizzle with very good olive oil and serve with finely diced strawberries. The combination of olive oil and dark chocolate is heavenly – and definitely sexy!
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/3 cup sugar
6 large egg yolks
16 ounces high-quality dark chocolate, chopped
Extra-virgin olive oil, for serving
Maldon, for serving
Very finely diced strawberries, for serving
Heat cream, milk, and sugar in a medium saucepan. Meanwhile, whisk egg yolks in a bowl. Once the liquid is hot, slowly pour about a cup of it (no need to measure) into the egg yolks. (This tempers your egg yolks so that they do not turn into scrambled eggs.) Add tempered egg yolks back into the saucepan with remaining milk and cream mixture and cook over medium heat, whisking, until thickened.
Remove from heat and strain through chinois or fine-mesh strainer. Add chocolate and allow to stand for 5 minutes, then whisk until smooth. Cover and refrigerate until cold, about 4 hours. (If you need to bring the temperature down quickly, place the bowl of cremoso in a large bowl of ice water and give it a whisk every few minutes.)
Serve in a large shallow bowl with strawberries in the center. Drizzle olive oil over the top and sprinkle with Maldon.