By Anthony Demetre
The quality of the chocolate you use for this is critical to the flavour of the finished soup. We use Valrhonas 66% cocoa solids.
Preheat the oven to 100°C/gas ¼.
In a gently warmed bain-marie (or a bowl set over – but not touching – gently simmering water), heat the chocolate and butter until just melted. Add the egg yolks and combine lightly.
In separate bowls, lightly whip the cream to ribbon s