• 1 cup SunSpire® Organic FairTrade™ 42% Cacao Semi-Sweet Baking Chips
• 2 sticks unsalted butter, softened
• 5 eggs, separated
• ½ cup Hain® Organic Turbinado Sugar
• ¼ tsp Hain® Sea Salt
• 1 cup toasted walnut, roughly chopped
• 10 mint sprigs for garnish
• 2 cups milk
• 6 egg yolks
• ¼ cup Hain® Organic Turbinado Sugar
• 1 tsp vanilla extract
1 1. In a medium bowl whisk in the egg yolks and sugar together until light and thick.
2 2. In a medium sauce pan bring milk to a soft boil, remove from heat and gradually whisk into egg mixture, stirring constantly. Return pan to a low heat and continue to stir until mixture has thickened and will coat the back of a metal spoon. Do not allow mixture boil or it will curdle. Set aside or chill until ready to serve can reheat or served chilled.
3 3. Pre heat the oven 350 °F.
4 4. Place chocolate and butter in an oven proof dish and place in the oven for 12 mins or until melted and remove combine until smooth and set aside.
5 5. Whisk the egg whites until they are stiff and have formed peaks, set aside.
6 6. Whisk egg yolks and sugar in the bowl of a mixer until light and ribbons have formed. Set aside.
7 7. Fold the chocolate mixture into the egg yolk mixture; gently fold in a quarter of the egg whites and then the rest.
8 8. Rinse 2 cup bread pans under the cold water and shake off excess water until dry.
9 9. Carefully divide the mixture between pans. Sprinkle over Walnuts. Cover loosely with plastic wrap and chill for at least 12 hours. Unmold loaves and using a warmed knife cut into ½ inch slices. Arrange squares on to serving plate and spoon some crème Anglaise onto each plate. Garnish with mint leaves and serve.