# @sergio.perera on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C73NU60Pur4
- **Gondola URL:** https://gondola.cc/posts/59655375-sergioperera-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/86e4c6dd2b.jpg
- **Posted:** 2024-06-06T05:33:10.000+00:00

## Caption

A Catalonian classic.  Creamy dark chocolate mousse Spanish style with olive  oil, sea salt olssonssalt and crispy sourdough. #panconchocolate #childhoodfavourite #nostalgia #espana #mitierra winningappliances #brandambassador subzerowolfaust

Chocolate Cremeux Ingredients

- 1/2 cup heavy cream

- 1 cup of milk

- 3 egg yolks

- 6 tablespoons sugar

- 180 g (6oz) dark chocolate 60-65% cocoa content

Other Ingredients

- olive oil

- sea salt flakes (like British sea salt Maldon)

- cookies such as butter almond thins

Preparation

1. Bring the cream, milk and about half of sugar to a boil in a small saucepan. Meanwhile in a bowl, whisk the egg yolk smooth and very rapidly whisk in the remaining sugar. Make sure no egg yolk and sugar lumps are still visible.

2. Pour a quarter of the boiling milk into the egg yolk mixture and whisk quickly. Pour the tempered egg mixture into the heated milk and on low heat stir the mixture to 81⁰C (183⁰F) while constantly stirring using a rubber spatula. Remove from heat and pour into another bowl to stop the cooking process.

4. Add the chocolate (chopped or grated) and using an immersion blender make the mixture smooth. Pour into a container and place covered in a refrigerator. Let it cool down in the refrigerator for at least 12 hours before serving.

5. Serve two small scoops per plate. Drizzle with fruity olive oil along with a few flakes of sea salt and a few thin and crispy pieces of bread.

## Stats

- **Views:** 8,719
- **Likes:** 940
- **Shares:** 0
- **Comments:** 71

## Tags

nostalgia, childhoodfavourite, panconchocolate, espana, mitierra, brandambassador

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