This Dark Chocolate Cremeux recipe has a rich chocolate taste and a smooth and creamy texture. It is a decadent dessert that is suitable for many occasions like in a Valentine's day dessert or as a layer or filling of a mousse entremet cake. Once it is set, it is soft but holds its structure and can be piped onto tarts or shaped into quenelles or rochers for a plated dessert.

Whether you’re making an insert for an entremet, a topping for a tart, an element for a plated dessert or just want to have a decadent midnight snack, follow this recipe to learn how to make a cremeux where we cover the techniques, temperatures and details for you to achieve the best results.

FAQ

What is a chocolate cremeux?

A chocolate cremeux is a creamy emulsion between a creme anglaise and chocolate. It can be made with white chocolate, milk chocolate, dark chocolate, blonde chocolate or praline pastes. It is like a ganache but softer, and like a mousse, but less airy and more velvety and rich.

Can you freeze a chocolate cremeux?

You can freeze a chocolate cremeux. If you are making a filling for an entremet cake, we recommend allowing the insert to set in the fridge before freezing it for a smoother consistency and to avoid cracks and tears from being cooled too quickly.

How do I store chocolate cremeux?

Chocolate cremeux can be stored in the fridge for 3-5 days. If possible, touch plastic wrap to the surface of the cremeux to avoid exposure to air and avoid condensation. When cremeux is exposed to the air, it will form a skin and turn darker.

Ingredients

• 135g Egg yolks
• 55g Caster sugar
• 450g Full cream milk
• 115g Cream (35% fat)
• 245g Dark chocolate 70%

Special Equipment*

Thermometer

An instant-read or infrared thermometer is useful to ensure the anglaise reaches the right temperatures. Avoid the risk of overheating the anglaise and having to start again.

Buy it on Amazon

Hand Blender

The hand blender (a.k.a., stick blender or immersion blender) in this recipe is used to blend the creme anglaise and the melted chocolate together into a perfectly emulsified mixture. The speed and attachments of the hand blender is a necessity to make the cremeux smooth. Using a whisk is possible, but not ideal as it is too slow and risks adding too much air into the cremeux. A perfectly emulsified cremeux will ensure that it doesn’t split, sets nicely and is really smooth and creamy.

The hand blender is actually one of our most used tools when making desserts. We recommend this one which we’ve been using for years and it’s the trusted brand used in many professional kitchens and patisseries.

Buy it on Amazon *Note: We earn a small commission from Amazon if anything is purchased in the links above at no extra cost to you.

TLDR Method

1. Mix the sugar and eggs until combined.
2. Heat milk and cream together until 70°C.
3. Temper eggs and sugar, with a third of the cream + milk.
4. Combine the mixtures and heat until it reaches 82-84°C to make a creme anglaise
5. Pour mixture through a fine-mesh sieve over the chocolate and emulsify.
6. Cover surface with plastic wrap and store in fridge. Set overnight.

Detailed Method

Preparation

Prepare the chocolate in a tall vessel or bowl.

Make a Creme Anglaise

1. Mix the egg yolks and sugar together in a bowl. We are looking to dissolve the sugar but not looking to incorporate any air.

2. Heat the milk and cream together in a saucepan on medium heat. Constantly stir the mixture with a whisk to ensure that the bottom doesn’t catch and burn and that the temperature is even throughout. Heat until the mixture reaches 70 degrees or just starts to boil.

3. Pour about a third of the milk and cream mixture into the eggs yolk and sugar mixture and whisk to incorporate.

4. Once incorporated, return the mixture back to the saucepan with the remaining milk and cream. While constantly stirring and scraping the bottom of the saucepan with a silicone spatula, bring this mixture to 82-84°C to thicken it. This is the temperature that the eggs coagulate, and the anglaise is ready.

The anglaise is ready when the mixture reaches 82-84°C which is the temperature that the egg coagulates. If you don’t have a thermometer, you can test this using the “spoon test”. To do a spoon test, dip a spatula or spoon in the anglaise and draw a line with your finger. If the anglaise is ready, it should coat the spatula and the line should hold cleanly. If the mixture is too hot, the eggs will cook and the mixture will become lumpy and taste egg-y.

Finish the Cremeux

1. Immediately, pour the anglaise through a sieve and into the chocolate. Swirl the container slightly and allow mixture to sit for 1 minute.

2. Emulsify by either stirring with quick circles from the center with a spatula or by using a stick blender while taking care to not introduce any air.

3. Pour this mixture into a mold or leave it in the bowl and touch the surface to plastic wrap. Refrigerate and allow the cremeux to set for 4 hours, or ideally overnight.