Dark Chocolate Crémeux
Dark Chocolate Crémeux
You need to try this dark chocolate cremeux recipe.
If you’ve not made crémeux before, think of it like a crème anglaise with chocolate. It’s ridiculously creamy and makes the perfect cake filling – like a thick chocolate mousse! I urge you to try it as an alternative to buttercream.
It’s a really simple chocolate cremeux recipe with only 5 ingredients. Try it in my Yule Log and Layer Cake dessert recipes.
Love this recipe? Try out my White Chocolate Cremeux recipe and my Whipped Chocolate Cream recipe.
Ingredients
Method
Whisk the eggs, sugar, milk, cream and salt in a bowl over a pan of simmering water until it reaches around 75C.
Remove the bowl from the heat and add the chocolate (or you can sieve the mixture over a jug of chocolate).
Let it sit for 2 minutes then whisk it or use a hand blender until smooth.
Cover the surface of the cremeux and chill for 6 hours or overnight, then use! Don’t whisk it, you can use it straight from the fridge.
Ingredients
Directions
Whisk the eggs, sugar, milk, cream and salt in a bowl over a pan of simmering water until it reaches around 75C.
Remove the bowl from the heat and add the chocolate (or you can sieve the mixture over a jug of chocolate).
Let it sit for 2 minutes then whisk it or use a hand blender until smooth.
Cover the surface of the cremeux and chill for 6 hours or overnight, then use! Don’t whisk it, you can use it straight from the fridge.
Thanks
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Please tell me if 35% cream will work instead of 50%? We don’t have that type of cream where I live.
I use around 32-33 so 35 should be fine!
Can I substitute canned full fat coconut milk and full fat coconut cream for the milk and cream?
I’m afraid I don’t think that swap would work
Thanks
Can this be done with coconut milk?
Hey! I’ve not tried this but I’m afraid I wouldn’t recommend it.
Hi , can I make this earlier and keep it in the fridge ? Maybe 3-4 days?
Not really that long, only 1-2 days really!
Thank you!
I made this and it did not set up. Is there anything I can do?
Did you use the same cocoa percentage chocolate?
Thank you!
Looks beautiful. Looking forward to trying it
Enjoy!
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I’m exciting to try it. Very good.
I made it today! Easy to make! After I whisked and had it to temperature, I took it off the heat. I added 72% Cacao and added it to the mixture! Let is sit for 2 minutes to let the chocolate melt. I whisked it for a bit and it looked all weird and not sure if it was going to work. Then Wow the mixture turns this beautiful dark chocolate color. It was gorgeous! In the fridge going to check it later tonight. I was going to use it as a filling in a Devil’s Food cake, which just came out of the oven!
So excited, might be death by chocolate but what a way to go! Only kidding!
Love it! Hope it tasted good!
Can you freeze it?
Yes!
What if we want to use milk chocolate? Should we use same ingredients?
Hey! You’ll definitely want more chocolate if you’re going with milk chocolate. I’d try an additional 100g to start with and see if you’re happy with the texture. If you want it thicker then add more chocolate, and vice versa 🙂
What if you want a white icing rather that chocolate
I have a white chocolate cremeux recipe on the website too 🙂
When putting it a piping bag do you need to soften it or just put it in the bag, just thinking air pockets if you just spoon it in🤷♀️
Hey! I’d scoop it into the piping bag then gently press it on your surface to remove any air bubbles. Hope this helps!
Hi! This looks amazing! I plan on making this to fill a 4 layer cake. Can I add gelatin to stabilize it? Also, will the cake need to stay refrigerated?
Thank you!
Hey! You can definitely use this to fill a cake, there’s no need to add gelatin to stabilise it. The cake will be fine served at room temperature 🙂
Hi Matt,
“This chocolate cremeux recipe isn’t stable enough to coat a cake but it works great as a filling.”
Would u suggest filling/layering a cake with just this? Is it possible? Will it be stable standalone between cake layers?
Or would you suggest filling this inside buttercream/ganache dam to hold it in place?
Plz advise
Thanks
Kriti
Hey! Yep I’d recommend putting the dam around the outside with the cremeux in the middle 🙂
If it didn’t set up can u heat it back up and melt more chocolate in it.i did everything right but I put milk chocolate in it instead so it didn’t set up.
I’m afraid milk chocolate doesn’t have enough cocoa solids so it won’t set fully
How much filling does this recipe make? I’m making a 10 inch cake with 4 layers for my ER Christmas party!
Hey! I’m not sure exactly but I’d recommend scaling the recipe by 1.5x to make sure you have enough 🙂
Do you have a conversion table to convert to American measurements? I have a scale but I don’t trust it as much as I trusted my old scale that gave up the ghost.
Hey! So I always weigh everything in grams as it’s the most accurate way of measuring things and making sure you get the same result every time. So I’m afraid I can’t offer a conversion table – sorry!
Can this be frozen for later use?
Hey! I’ve actually never done this but it should be fine.. just make sure it’s fully defrosted before whisking/serving.
Hi Matt,
Can I freeze the leftover Cremeaux? I made too much for my dessert.
Thank you!
Hey! I’ve actually never done this but it should be fine.. just make sure it’s fully defrosted before whisking/serving.
Bonjour,
Merci infiniment pour la recette. Je vais l’essayer pour garnir ma bûche de noël. Je pense que c’est moins lourd que la crème au beurre. J’ajouterai une compotée de framboises dessus.
Encore merci
ça a l’air délicieux!
Can I use only yolk for this recipe?
Hey! I’ve not tested this so I’m not sure I’m afraid – you could give it a go and see though!
Heavy cream is hard to Find in my area (Mexico) can I use crema(similar to sour cream but not actually sour) or just 600ml of milk?
I’m afraid it has to be cream
I live in Mexico and you can get “Crema para batir” in almost any grocery store… the most common brand name is Lyncott.
Hi Matt,
I’ve tried this recipe and turned out amazing. I am making it again but was wondering if it’s possible to use half milk and half dark chocolate ?
I’m using it as a filling in a cake.
Thank you
🙂
I think it should work, it might just been slightly softer and not quite as thick as the milk chocolate has more cocoa butter!
What is the yield on this recipe?
Hey! Sorry I don’t know the exact yield, but it’s enough to use as a filling in a 4 layered 7-inch cake (if that helps!).
I made it yesterday it makes 4 cups and it is creamier than the picture shows. So freakin’ tasty!!!! Thanks for your time! by the way love your book. Wish you would come to Colorado Springs for a book signing I would be there! I just adore that you are self-taught and willing to teach all of us!
That’s good to know! Thanks Brenda. I’ll let you know if I ever come to Colorado Springs 🙂 Thanks for the kind words!
Just discovered your channel and page. I’m excited to challenge myself with your recipes! Is there such a thing as coffee or espresso cremeux. And how could I modify this recipe to make it?
Welcome 🙂 Yes absolutely. If you heat the cream and the milk in a saucepan with 75 grams of whole coffee beans. Once steaming, put a lid on it, turn the heat off, and let it infuse for 30 minutes. Then blend it and pass it through a sieve and weigh the amount of liquid you have. Top up the recipe so it totals the amount of cream required. e.g. If you have 530g once you’ve sieved and weighed the cream, top it up with 35g milk and 35g cream, then follow the recipe as normal, starting by reheating the coffee cream mixture. Let me know how it turns out!
Hi Matt, is it possible to whip this cremeux like you whip the white chocolate one?
Not with this one, as it is much thicker! I would try my chocolate whipped cream recipe which is on here https://mattadlard.com/recipes/chocolate-cream
Instead of milk and whipping cream could you just use 18% coffee cream?
I’m afraid I have not tried. If you want a coffee flavour try adding some instant coffee or steeping coffee beans in the cream!
Can I use this as the crumb layer on a cake?
I wouldn’t recommend it for a crumb coating, just as a filling! It will begin to split if you work it to much spreading it around the outside of a cake
My first cremeux! Delicious, first with dollop of whipped cream. Who knows what’s next. Thank you
Great Richard!
Great as filling for macarons?
Would be nice yes!
What would happen if I blend in unsalted butter when the mixture has reached room temperature?
Haven’t tried I’m afraid!
how much does this recipe make in grams
About 500-600g
Hi Matt, can I use this recipe for Entremet ( it means, it will be frozen) and filling macaroons ? Thank you and congratulations for your great work that you share with us
Yes totally 🙂
Would this recipe still work if I used white chocolate?
I’ve got a white chocolate version on my recipe page 🙂
What if my eggs weigh less or more than that stated in the recipe?
Crack the eggs and then weigh them 🙂
I have an abundance of 54% cocoa chocolate. Can I use it in this recipe and if so what adjustments should be made?
Should be fine! Just a little bit softer in texture 🙂
I’ve bought a cooking thermometer for this but it hasn’t arrived yet and I’d like to make this today. Do you have a description of what the milk mixture should look like when it’s time to take it off the heat?
It should thicken just slightly almost like a thin custard!