Chocolate Cremeux (VIDEO)
Also known as Crémeux au Chocolat in French, Chocolate Crémeux is a classic French dessert made with five simple ingredients: milk, sugar, egg, heavy cream, and dark chocolate. With a silky texture that isn't too firm and isn't too soft, a dark Chocolate Crémeux is the perfect creamy topping or filling for your favorite cakes, pastries, and tarts.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125 g Milk (3% fat)
- 125 g Heavy Cream (36% fat)
- 50 g Granulated sugar
- 60 g Egg yolk (approx. yolk of 3 eggs)
- 125 g Dark Chocolate (high quality chocolate callets eg. Callebaut 811 (54.5% cocoa))
Instructions
- 1
Semi-melt the chocolate in the microwave or over double boiler in a plastic, microwave safe bowl.
- 2
In a large enough bowl, with the help of a Hand whisk, whisk together sugar and egg yolk until slightly fluffy for about 1-2 minutes.
- 3
Bring milk and cream to a simmer in a saucepan on medium heat then remove it as soon as it starts simmering. Make sure it is simmering but not boiling.
- 4
Pour the warm milk-cream mixture over the egg yolk mixture slowly while whisking vigorously with a Hand whisk. This stage is effectively tempering the egg yolks.
- 5
Pour the mixture back into the saucepan and cook on medium heat until the temperature reached 82C / 180F.
- 6
Remove the cream from the stove as soon as the cream reaches the desired temperature. Do not cook it further as the mixture will curdle.
- 7
Pour custard over semi-melted chocolate and stir throughout with a rubber spatula or hand blend it until fully incorporated.
- 8
Place the cream into a shallow bowl or container, cover the surface with plastic wrap and refrigerate to set for a minimum of 6 hours.
- 9
After 6 hours, use the cremeux according to the recipe. Any leftover can be refrigerated for 2-3 days.