Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
BAKING : Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.
If necessary, add rehydrated gelatin to the warm, strained crème anglaise.
Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.
Immediately mix using an electric mixer to make a perfect emulsion.
Leave to stiffen in the refrigerator.