Whisk the eggs, sugar, milk, cream and salt in a bowl over a pan of simmering water until it reaches around 80C/176F. Whisk the mixture constantly, being careful not to scramble it!

Remove the bowl from the heat and add the chocolate (or you can sieve the mixture over a jug of chocolate). Ensure you are using 70% dark chocolate to guarantee the right consistency. 

Let it sit for 2 minutes then whisk it or use a hand blender until smooth. A hand blender is preferred as it will give you a smoother emulsion. Add a pinch of flaky salt and stir this through. 

Cover the surface of the cremeux and chill for 6 hours or overnight, then use! Don’t whisk it, you can use it straight from the fridge. If it feels too firm to use, simply leave it at room temperature until you are happy with the consistency.