Bittersweet Cremeux with Buddha’s Hand Crème Anglaise

I had fully intended to get all of my Thanksgiving recipes posted before the end of November. But we have spent almost every waking moment since getting out of our postage stamp-sized townhouse into our very own home. So, best intentions didn't translate too well. But I'm getting there. 

Since I poured two Halter Ranch wines for the dessert course, I figured that I needed to serve two desserts. Makes sense, right? I'll post tasting notes separately, but this chocolatey goodness was the perfect pair with Halter Ranch's El Pecado: Bittersweet Cremeux with Buddha's Hand Crème Anglaise. Oh, my.

Make both parts the day before you're eating. Assemble right before serving. And make your portions small, this dessert is decadent and potent.

Ingredients

For the Cremeux

• 1-1/2 C organic heavy whipping cream
• one 2" finger of Buddha's Hand Citron (click for an Intro to Buddha's Hand), sliced lengthwise in half
• 2-1/2 C bittersweet or semi-sweet chocolate (use a good quality at whatever percent cacao you prefer)
• 1-1/2 C plain full fat Greek yogurt
• 1 T ginger syrup

For the Buddha’s Hand Crème Anglaise

• 1/2 C organic whole milk
• 1/2 C organic heavy whipping cream
• one 2" finger of Buddha's Hand Citron, sliced lengthwise in half
• 3 large egg yolks
• 3 T organic granulated sugar
• Buddha's Hand, grated for garnish

Procedure

For the Cremeux
Place 1-1/2 C organic heavy whipping cream in a sauce pan along with one 2" finger of Buddha's Hand Citron, sliced lengthwise in half. Heat the cream until it begins to bubble around the edges. Remove from heat. Let steep for 10 minutes.

Remove the finger from the cream. Bring to a bubble again. Add in 2-1/2 C chocolate chips or chunks and swirl until they are completely submerged. Let stand for 3 minutes. Then, with a whisk, blend till smooth - like you're making a ganache.

Place 1-1/2 C thick Greek yogurt in a mixing bowl. Stir in 1 T ginger syrup. Once the chocolate-Buddha's Hand cream is smooth, add it to the yogurt and syrup. Blend until completely combined.

Poured the cremeux into individual ramekins. Covered the pots with plastic wrap and let them set overnight.

For the Buddha’s Hand Crème Anglaise
Combine milk and cream in heavy medium saucepan. Add Buddha's Hand finger. Bring milk mixture to simmer. Remove from heat. Let steep for 10 minutes. Remove the finger.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, approximately 5 minutes. Be careful not to let it boil. Strain sauce into bowl. Cover and chill.

To serve, top the cremeux with a dollop of crème Anglaise and sprinkle with grated Buddha's Hand.