Dark Chocolate Crémeux

Dark Chocolate Crémeux


DifficultyBeginner

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


 4 Whole Eggs (220g)
 300 g Whole Milk
 300 g Double Cream / Heavy Cream
 15 g Sugar
 Pinch of Salt
 400 g Dark Chocolate (70%)
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Method


1

Whisk the eggs, sugar, milk, cream and salt in a bowl over a pan of simmering water until it reaches around 75C.

2

Remove the bowl from the heat and add the chocolate (or you can sieve the mixture over a jug of chocolate).

3

Let it sit for 2 minutes then whisk it or use a hand blender until smooth.

4

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

 4 Whole Eggs (220g)
 300 g Whole Milk
 300 g Double Cream / Heavy Cream
 15 g Sugar
 Pinch of Salt
 400 g Dark Chocolate (70%)
Shop the equipment

Directions

1

Whisk the eggs, sugar, milk, cream and salt in a bowl over a pan of simmering water until it reaches around 75C.

2

Remove the bowl from the heat and add the chocolate (or you can sieve the mixture over a jug of chocolate).

3

Let it sit for 2 minutes then whisk it or use a hand blender until smooth.

4

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.

Dark Chocolate Crémeux