With only six ingredients, this Chocolate Crémeux looks fancy and intimidating, but it’s actually easy to make. Our version is traditional, with bittersweet chocolate and heavy cream, and we walk you through the whole process. Grab your saucepan and a big bowl, and let’s do this!
I’m a big fan of a dessert that looks super fancy and makes people think you worked on it for hours (like this Chocolate Hazelnut Cake), but in reality, is simple and easy to prepare. This crémeux is exactly that.
First, there’s the name, which is French and sounds so elegant. But the presentation is really what sends this dessert over the edge. You take a spoon and create these gorgeous curls, then top them with a little caramel sauce.
This Chocolate Crémeux can be enjoyed as a dessert or used as a filling or topping for cakes, tarts, and pastries. I’m going to try it as the filling in my Chocolate Caramel Shortbread Bars.
Testing results for chocolate cremeux
- We prefer to make Chocolate Crémeux using the double boiler method. This method ensures the custard doesn’t boil and yields a better overall texture.
- We’ve made this crémeux using old-fashioned elbow grease and a rubber spatula to stir it. However, this technique will wear out your arm real fast! It’s much easier to use an immersion blender.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Milk: You cannot use low-fat milk in this recipe. The crémeux relies on milkfat for its luscious texture.
Egg yolks: I use large eggs in all my cooking and baking.
Bittersweet chocolate (70% cocoa): Use good-quality baking chocolate, not chips.
Pin this now to save it for laterHow to make chocolate cremeux
- Heat the milk and cream until just before boiling.
- Place the egg yolks, sugar, and salt in a bowl and whisk together until smooth.
- Slowly whisk the cream mixture into the egg yolks, then place the bowl over a saucepan and stir continuously until the mixture thickens (about 10 minutes).
- Pour the thickened crème anglaise over the chopped chocolate and stir until the chocolate is fully melted. Use an immersion blender to help emulsify the chocolate and cream.
- Pour the crémeux into a dish and refrigerate at least 6 hours.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Chocolate Crémeux Recipe
Equipment
Ingredients
For the Chocolate Crémeux
- 1 cup whole milk
- 1 cup heavy cream
- 5 large egg yolks
- 5 tablespoons white granulated sugar
- pinch salt
- 7 ounces bittersweet chocolate (70% cocoa), finely chopped
To serve
- ½ cup caramel sauce or dulce de leche
- fresh berries: eg. Blackberries, raspberries, strawberries
- chocolate curls
Instructions
- In a saucepan set over medium heat, heat 1 cup whole milk and 1 cup heavy cream until just starting to bubble, but not boiling. Then remove from the heat.
- In a heatproof bowl that you can use as a double boiler (Bain Marie), add 5 large egg yolks, 5 tablespoons white granulated sugar, and a pinch salt. Whisk together until completely smooth.
- Very slowly pour in the hot milk and cream mixture, whisking as you pour. Place the bowl on top of a saucepan set over medium-high heat. This is your double boiler.
- Use a rubber spatula to continuously stir the mixture as it heats through. At this stage, you are making a crème anglaise. It is ready when it visibly thickens and coats the back of a spoon (about 10-15 minutes).
- Place 7 ounces bittersweet chocolate (70% cocoa), finely chopped in a heatproof bowl. When the creme anglaise has thickened, pour it through a sieve over the chopped chocolate and let it sit for 1 minute.
- Use an immersion blender to emulsify the chocolate and creme anglaise. If you don’t have one you can stir vigorously with a rubber spatula instead. When properly mixed, the custard and chocolate will become completely smooth and unified. It will look thick and very glossy.
- Leave the Chocolate Crémeux in the bowl or pour it into a serving dish. Cover with plastic wrap, pressing down so that the plastic wrap is touching the surface of the Chocolate Crémeux. Place the dish in the refrigerator for at least 6 hours but preferably overnight.
- When the Chocolate Crémeux has set, you are ready to assemble the dessert. Heat a dessert spoon by immersing it in boiling water, then dry it off. Make chocolate quenelles by running the hot spoon across the surface of the crémeux. The action is similar to scooping out soft ice cream.
- Place the quenelle of chocolate on a dessert plate then drizzle over some caramel sauce, scatter over the berries and chocolate curls.
Notes
- We prefer to make Chocolate Crémeux using the double boiler method. This method ensures the custard doesn’t boil and yields a better overall texture. It will take around 15-20 minutes for the Créme Anglaise to thicken. You can judge this by eye and test the mixture by seeing whether it coats the back of a spoon. If you have a thermometer, the custard should reach 180-185oF.
- You do not have to use a double boiler and can make the Créme Anglaise in a pan; however, it is very important that the custard is not brought to the boil.
- If the Créme Anglaise doesn’t thicken, pour it into a saucepan, but do not allow it to boil.
- The Créme Anglaise is poured through a sieve over the finely chopped chocolate. This is because if any egg whites were in the yolks, they would scramble as the Créme Anglaise is cooked. Sieving at this stage ensures that no stray scrambled whites enter the final product.
- We transferred the Chocolate Crémeux into a rectangular dish to make it easier to form chocolate quenelles for serving.
