Whisk the yolks and sugar first. Stir the warm chocolate cream into them slowly, then cook gently to 71.1°C (160°F); do not let the custard boil.
Make ahead Allow at least 3 hours 40 minutes for preparation, cooking, cooling and chilling. Add the tegole just before serving so they stay crisp.
Crema di Cogne
Prep 15 min · Cook 15 min · Rest 3 hr 10 min · Serves 4
Method
Whisk the egg yolks and sugar until thick and pale, then whisk in the vanillin.Whisk the egg yolks and sugar until thick and pale, then whisk in the vanillin.
Warm the cream and chopped dark chocolate in a saucepan over low heat, stirring until the chocolate melts. Do not let the cream boil.Warm the cream and chopped dark chocolate in a saucepan over low heat, stirring until the chocolate melts. Do not let the cream boil.
Whisk a little warm chocolate cream into the yolk mixture, then slowly whisk in the rest. Return everything to the pan and stir over low heat until the custard reaches 71.1°C. Do not boil.Whisk a little warm chocolate cream into the yolk mixture, then slowly whisk in the rest. Return everything to the pan and stir over low heat until the custard reaches 160°F. Do not boil.
Remove from the heat and stir in the rum. Divide among four cups and let cool for 10 minutes, then cover and refrigerate for at least 3 hours. Serve cold with tegole.Remove from the heat and stir in the rum. Divide among four cups and let cool for 10 minutes, then cover and refrigerate for at least 3 hours. Serve cold with tegole.
