290g plain dark chocolate (55% cocoa), broken into pieces
To serve
Best-quality extra virgin olive-oil
Maldon sea salt
Method
The day before, put the milk and cream in a medium pan and bring to the boil. Mix the sugar and yolks together in a bowl, pour the hot cream over the yolks and mix. Pour everything into the pan and gently heat until it reads 90C on a temperature probe. Put the chocolate in a large bowl and pour the cream mix over the chocolate. Leave to stand for 2 minutes, then whisk together until smooth. Pour into a serving bowl to set overnight in the fridge. The next day, scoop out individual portions into bowls, pour a splash of extra virgin olive oil over and add a sprinkle of Maldon sea salt to serve.
Recipes and photographs taken from Service by Anna Hedworth, photography by Andrew Montgomery (Quadrille, £30)
