What You'll Need:

• 4 oz dark chocolate, chopped
• 2 Tablespoons 4th & Heart Himalayan Pink Salt Ghee
• 1 whole egg + 4 egg yolks
• Zest of 1 orange
• ¼ cup honey
• ¼ cup light brown sugar
• 1 cup whole milk
• 1½ cup heavy cream
• 1 teaspoon vanilla extract
• Chocolate shavings, crème fraiche, and orange zest, for garnish, recommended

Instructions:

1. Add the dark chocolate and ghee to a large mixing bowl. Set aside.
2. To a medium, heat-proof bowl, add the whole egg and egg yolks. Set aside.
3. Add the orange zest, honey, brown sugar, milk, and heavy cream to a medium
   saucepan. Bring the mixture just to steaming, not quite a simmer, over medium heat. Stir frequently to prevent burning.
4. Slowly pour ¼ cup of the hot cream mixture into the eggs, and whisk to combine. Transfer the egg mixture back to the saucepan, and continue to cook until a candy thermometer reads 175F. Remove from heat and stir in the vanilla extract.
5. Set a fine-mesh strainer or sieve over the bowl of chocolate and ghee, and pour the cooked custard mixture through it, catching any lumps and orange zest. Remove the sieve, and whisk until the chocolate is fully melted and incorporated.
6. Divide the mixture between 8, 6-ounce cups. You should have about 4 ounces per
   serving. Chill in the refrigerator for at least 4 hours, up to overnight, to fully set.
7. Serve with chocolate shavings, crème fraiche, and extra orange zest, as desired.