-
1
Place chocolate in stainless steel bowl.
-
2
set bowl over saucepan half-filled with simmering water.
-
3
check that bottom of bowl does NOT touch water.
-
4
adjust heat to low and let chocolate melt without stirring.
-
5
when melted remove bowl from pan and let stand on counter.
-
6
meanwhile, pour milk, vanilla and salt in a heavy bottomed saucepan.
-
7
bring to boiling point, then remove from heat.
-
8
place egg yolks and sugar in a bowl.
-
9
beat with electric hand mixer until well incorporated and color changes pale yellow.
-
10
add flour and incorporate with wooden spoon.
-
11
pour in half of hot milk and mix quickly to incorporate.
-
12
return saucepan containing remaining milk to stove over low heat.
-
13
pour egg mixture from bowl into saucepan, whisking to incorporate.
-
14
cook cream over low heat until it becomes very thick (about 5 to 6 minutes) whisking constantly.
-
15
use wooden spoon to scrape out corners of pan.
-
16
turn off heat.
-
17
whisk in melted chocolate, then butter.
-
18
transfer cream to bowl.
-
19
cover with sheet of waxed paper touching surface.
-
20
lift up ONE corner of paper to create an air space.
-
21
let cream cool completely at room temperature before refrigerating.
