|Egg yolk||9 each|
|Heaving whipping cream||2 cups|
|Dark chocolate, 70% finely chopped||3/4 cup|
|Granulated sugar||2/3 cup|
|Club House Vanilla Extract, Pure||2 tsp|
|Kosher salt||1/2 tsp|
|Dark Chocolate, roughly chopped||1 cup|
|Bay Leaves, fresh||1 cup|
This recipe was created for Club House for Chefs by: Jessica Sanchez, Chef Owner of Loba in Miami.
For the Crema de Chocolate: Heat cream and add chocolate. Use immersion blender to blend. Place and blend sugar, salt and egg into the pot off heat. Prepare ice bath. Fill ramekins add to ice bath. Bake at 300 degrees Fahrenheit for 45 minutes.