Ingredients

• 500 ml heavy cream
• 200 ml whole milk
• 100 grams sugar
• 1 vanilla bean, split
• 1 star anise
• 1 stick of cinnamon
• Zest of 1 orange
• 3 slices of fresh ginger
• 5 grams cocoa powder
• 3 grams instant coffee powder
• 6 egg yolks
• 135 grams dark chocolate, chopped

Directions
1 In a medium saucepan, heat the cream, milk, sugar, vanilla bean, star anise, cinnamon, orange zest and fresh ginger. Bring it to a boil. Turn the heat off and let it steep for about 10 minutes. Return the mixture to a boil and add the cocoa powder and instant coffee powder. Whisk well.

2 Place the egg yolks in a large bowl and temper the milk mixture into them while whisking. Return this mixture to the sauce pan and cook for a couple of minutes while constantly stirring until lightly thickens.

3 Place the finely chopped chocolate in a large bowl. Place a fine sieve over the bowl and pour the custard over the chocolate. Mix until all the chocolate is melted and you have a smooth cream.

4 Can be served warm, room temperature or cold. Store in the refrigerator for up to 2 days. It will thicken when it cooled.

For more delicious recipes like these, visit Canelle et Vanille.