Chocolate Cream or Chocolate Cremeux Recipe

Chocolate cremeux or chocolate cream is a versatile element that you can use in a range of desserts. It is not as sweet as ganache but is richer than a mousse. In the words of one of my friends, “this is the best dessert I have ever tasted”.

Chocolate Cremeux Recipe Ingredients

200g (7.05 ounces) Milk Chocolate
270g (9.52 ounces) Dark Chocolate
550g (19.4 ounces) or 2 1/4 cup plus 1 Tbsp cream 35% fat
120g (4.23 ounces) egg yolks (approx 5-8 yolks)
60g (2.12 ounces) or 1/4 cup plus 1 tsp sugar

If you overheat your cremeux it will split – meaning the oil and water in the cream will separate so instead of a smooth, creamy, rich chocolatey custard, you will have an oily mess.  Watch the video below for a tutorial.

Break up your chocolate and place in a bowl with a sieve resting over the top.
Put the cream in a saucepan and bring to the boil.
Whisk together the yolks and the sugar. Slowly whisk in the cream and then pour it all into the saucepan.
Return to the heat and stir constantly until just before it reaches 85°C (185 degrees Fahrenheit) (185°F (85 degrees Celsius)).   Remove from heat and immediately pour through the sieve over the chocolate.
Push your chocolate down so it is all covered and leave for a couple of minutes to melt. Stir gently to combine.

To make the dessert pictured above place you glasses in a muffin tray on an angle and half fill with cremeux. Leave in the fridge to set.

Make a batch of raspberry jelly or jello and add in some fresh or frozen raspberries, cool and then pour over the cremeux, obviously you need to stand you glasses up straight before you do this. Top with chocolate garnish to finish.

For a more complex dessert I also use cremeux in the recipes pictured below. You can click on the pictures to see the recipes.

Resource: howtocookthat