3 tablespoons unsweetened or Dutch-process cocoa powder
¾ cup (4½ oz/135g) bittersweet chocolate, chopped
1 teaspoon vanilla extract
¾ cup (6 oz/180g) granulated sugar
5 egg yolks
½ teaspoon salt
2 cups of mini marshmallows
1 cup of chopped, toasted almonds
In a medium saucepan, warm the cream, milk, cocoa powder and chocolate, whisking to blend cocoa.
Bring mixture to a simmer and heat until the chocolate has melted.
Remove from the heat and add in the salt and vanilla extract. Stir until smooth.
In a separate bowl, whisk the yolks and sugar together lightly. Slowly pour the warm chocolate, milk mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook.
Constantly stir the mixture over medium heat with a heat resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula. Remove immediately and pour through the mesh sieve into the chocolate mixture.
Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 30 min - 1 hour).