Ingredients:

  • 150g chocolate wafer crumbs
  • 45g unsalted grass-fed butter, melted
  • 1g sea salt
  • 200g dark chocolate (70% cacao), finely chopped
  • 480ml whole milk
  • 100g plain Greek yogurt, room temperature
  • 50g coconut sugar
  • 15g unsweetened Dutch-processed cocoa powder
  • 3 large egg yolks
  • 5ml pure vanilla bean paste

Instructions:

  1. Pulse chocolate wafers into fine crumbs using a food processor. Note: You want the texture of wet sand, not large chunks.
  2. Mix 150g wafer crumbs with 45g melted butter and 1g sea salt.
  3. Press mixture firmly into the bottom of 6 ramekins until compact and level.
  4. Whisk 3 egg yolks and 50g coconut sugar in a medium bowl. Note: Whisk until the color lightens to a pale yellow.
  5. Heat 480ml whole milk in a saucepan until tiny bubbles form at the edges until steaming but not boiling.
  6. Slowly pour milk into the yolks while whisking constantly. Note: This tempers the eggs so they don't scramble.
  7. Return mixture to heat, adding 15g cocoa powder and 200g chopped chocolate.
  8. Stir over medium low heat for 5-8 minutes until the cream thickens and coats a spoon.
  9. Remove from heat and whisk in 100g Greek yogurt and 5ml vanilla paste. Note: The yogurt adds a beautiful, glossy sheen.
  10. Pour into prepared bases and chill for 4 hours until the center barely jiggles.