Quenelles an chocolat

• 4 egg yolks
• 80 g (3 oz) caster sugar
• 100

Beat the egg yolks with the sugar until the mixture is pale and fluffy. Heat the milk with the cream, pour them over the egg yolks, then cook (in the same way as a custard).

When the mixture thickens, pour it over the chocolate, stirring constantly.

Cover and chill overnight in a refrigerator.

Shape into quenelles using 2 tablespoons and serve with fresh fruit.