Ingredients

• 12.6 oz (357 g) 70% dark chocolate

• 2 cups heavy cream

• 7 egg yolks

• 1/2 cup granulated sugar

• 1/2 teaspoon salt

Instructions

Preheat

Turn on Wolf Convection Steam Oven. Press “Sous Vide.” Set the temperature to 162°F and press “Start.”

Prepare the Chocolate Mixture

In a small saucepan, combine the heavy cream and dark chocolate. Place over medium heat until the chocolate is mostly melted. Whisk until well combined, then remove from the heat and set aside.

Prepare the Custard Base

In a large bowl, whisk together the egg yolks, sugar, and salt until well combined.

Slowly whisk the chocolate-cream mixture into the egg mixture. Continue whisking until smooth and fully incorporated.

Portion

Ladle the mixture into about five (8-ounce) jars. Place the jars on a perforated pan and cover the tops with plastic wrap.

Cook

Place the tray of jars in the Wolf Convection Seam Oven and cook for 2 hours.

Chill and Serve

Carefully remove the tray from the oven. Refrigerate for at least 6 hours or overnight.

Serve cold. Optionally, top with whipped cream before serving.