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.
Would this recipe still work if I used white chocolate?
I’ve got a white chocolate version on my recipe page 🙂
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 🙂
how much does this recipe make in grams
About 500-600g
What would happen if I blend in unsalted butter when the mixture has reached room temperature?
Haven’t tried I’m afraid!
Great as filling for macarons?
Would be nice yes!
My first cremeux! Delicious, first with dollop of whipped cream. Who knows what’s next. Thank you
Great Richard!
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
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!
So I used Ghirardelli dark chocolate wafers. No percentage of cacao on the package anywhere. Is it hopeless?
Should be ok i hope?
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!
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!
Will it make a difference if I use yolks instead of whole eggs?
Thanks
I haven’t tested that I’m afraid
Can I use 54 % cocoa chocolate for the cremeux
Yeh! It won’t be quite as thick that’s all