Sea salted brownies with truffle crème anglaise

So you think that chocolate and fungus don't go together? Well, as much as I like you, let me start by saying that you're wrong. Truffles aren't your average mushroom. They're earthy and deep, and in silken creme anglaise they elevate the chocolate brownie into a complex and plate-licking-worthy state.

4 egg yolks

4 tablespoons sugar

1 cup heavy cream

20 grams black summer truffles, finely chopped

10 dark chocolate brownies (if making at home, sprinkle with coarse salt before baking)

In a heavy-bottom saucepan, heat cream until warm but not boiling.

In a separate bowl, whisk egg yolks with sugar until pale yellow and smooth. Pour in warm cream in a thin stream, whisking constantly. Do not add cream too quickly as eggs will begin to cook.

Return egg and cream mixture to saucepan over medium heat. Stir constantly for about 5 minutes as mixture begins to thicken. Test for doneness by dipping a spoon in the custard and running your finger along the back; custard is done when your finger leaves a clean line.

Add chopped truffle to the warm custard, then transfer to a clean bowl to cool. Press plastic wrap to top to prevent skin from developing. This custard is best if made at least 6 hours before serving to allow the truffle flavour to infuse in.

Serve brownies on a small pool of custard accompanied by fresh berries.