1. Chop the dark chocolate and the milk chocolate into small pieces. Transfer to a large bowl, and set aside.
2. In a large bowl, whisk together the egg yolks, sugar, vanilla extract, and salt. Whisk in a zig-zag motion until the egg mixture is very pale and fluffy. Set aside.
3. Combine the heavy cream and milk in a medium pot. Heat up on medium until steamy.
4. Slowly pour half of the mixture into the eggs, whisking constantly so they don’t curdle.
5. Bring the mixture back to the pot, and whisk to combine.
6. Heat up on medium-low, while whisking and scraping the custard often to prevent it from sticking to the bottom of the pan. The custard is ready when it has thickened up and coats the back of a spoon.
7. Pour the hot custard over the chocolate mixture, and add the butter.
8. Cover the bowl with a lid or cling film, and let it steam for a minute so the chocolate and butter can melt.
9. Whisk vigorously until you get a thick, shiny cremeux.
10. Pour over individual ramekins and fill them almost to the brim. This dessert is quite rich, so I would recommend small, shallow ramekins (mine was 7cm wide, 2 cm deep).
11. Let it set in the fridge for at least 3 hours, or overnight.
12. Meanwhile, make the olive oil panko. Preheat the oven to 180°C (350°F) and line a baking tray. Add the panko breadcrumbs, and drizzle over the olive oil and salt. Mix well so the panko is evenly coated.
13. Bake in the oven for 8-10 minutes, stirring throughout, or until the panko is golden brown. Set aside to cool down.
14. To assemble, remove the cling film from the chocolate cremaux and dip the container straight into the panko, pressing firmly so the breadcrumbs stick. Optionally, you can add more panko on top.
15. Finish off with some extra olive oil and sea salt if desired, and enjoy!
Ay me alegro mucho, muchas gracias David! Espero que te guste cuando la pruebes! :)
Please, I need more like that