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 80C/176F. Whisk the mixture constantly, being careful not to scramble it!
Remove the bowl from the heat and add the chocolate (or you can sieve the mixture over a jug of chocolate). Ensure you are using 70% dark chocolate to guarantee the right consistency.
Let it sit for 2 minutes then whisk it or use a hand blender until smooth. A hand blender is preferred as it will give you a smoother emulsion. Add a pinch of flaky salt and stir this through.
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. If it feels too firm to use, simply leave it at room temperature until you are happy with the consistency.
I have just made it and put it in the fridge but it feels really liquid. Is that fine or am i cooked?
If you have used a different choc cocoa % the mixture could be too loose so just double check you followed the recipe
How come you use whole eggs. The majority of cremeux recipes I have seen and used use egg yolks only
Slightly lighter than using egg yolks
Hi Matt,
Do I need to whip from cold before piping
Thanks
Depends on thickness out of the fridge. If it feels soft, then whip it, but if it is thick and pipeable just scoop it straight into the bag.