Adapted from a recipe by Madeline Fiore
Serves 4

INGREDIENTS

• 1 cup (240 ml) heavy whipping cream
• 1/3 cup (80 ml) whole milk
• 1 whole tablet (about 3 ½ ounces/100 g) Ibarra Mexican Chocolate, chopped
• 1 tablespoon (15 ml) sugar
• 3 egg yolks
• 2 teaspoons (10 ml) cocoa powder
• ¼ teaspoon (1.25 ml) vanilla extract
• 1/8 teaspoon (0.6 ml) sea salt

DIRECTIONS

1. Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack or baking platform.
2. To properly fill the water bath to the correct level:
3. Fill the pots (ramekins or custard cups you will use) with water
4. Set the pots on the perforated grill of the water bath
5. Add enough water to the bath to bring the water level halfway up the sides of the ramekins
6. Remove the pots, empty, and dry well. Set aside.
7. Preheat the SousVide Supreme water oven to 180F/82C.
8. In a saucepan on a traditional stove top, scald the heavy whipping cream and milk. Shut off the heat and pour the milk and cream over the chocolate and sugar. Let sit for 5 minutes.
9. Meanwhile, in a small bowl, whisk together the egg yolks, cocoa powder, vanilla and sea salt. Set aside.
10. After 5 minutes, stir the chocolate and cream together until well mixed.
11. Whisk in the egg mixture.
12. Fill the pots with the crème base and put the them carefully onto the baking rack in the water oven. Cover the pots with a sheet of aluminum foil or plastic wrap (cling film) to keep drops of condensation out.
13. Cook in the water oven for 30 minutes or until the centers are almost set but still a bit wobbly.
14. Remove from the water oven and let cool for about 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours prior to serving.
15. Garnish with shaved Mexican chocolate and a dollop of freshly whipped cream.