Methods:

 

- Semi whip the cream (3/4 volume)

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- Melt the chocolate in "bain marie"

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- Softcall sugar until temperature reaches 121ºC and make "pâte à bombe" with the yolks

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- When yolks mix has cooled down add 1/3 chocolate and mix through.

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- Add 1/4 cream & mix through

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- Repeat process to both cream & chocolate until all combined.

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- Add 3-4 teaspoons Caramelicious Salted Butter or any other flavours. (Depending on taste, if you want to add less or more)