Chocolate Orange Budino

• Add 4 oz chopped dark chocolate and 2 tablespoons 4th & Heart Himalayan Pink Salt Ghee to a mixing bowl.

• In a separate bowl, whisk together 1 whole egg and 4 egg yolks. In a saucepan, combine 1 cup whole milk (240g), 1 1/2 cups heavy cream (360g), 1/4 cup light brown sugar (55g), 1/4 cup honey (84g), the zest of 1 orange, and 1 teaspoon vanilla extract, then heat over medium until just steaming.

• Slowly pour a small amount of the hot cream mixture over the eggs while whisking constantly.

• Pour the egg mixture back into the saucepan and cook on low until it reaches 175°F or coats the back of a spoon.

• Strain the custard over the chocolate and ghee and whisk until smooth and fully melted.

• Divide the mixture into 4 ramekins and chill for at least 4 hours.

• Top with crème fraîche, chocolate shavings, and extra orange zest before serving.