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.
Can it be outside the fridge? Or needs refrigeration?
It will be stable at room temp
Could I use it in a cake filling??? Could I also add white chocolate instead of dark and add some coffee powder to make it like moka? What quantities of chocolate and coffee will I need? thanx!!
Yes absolutely! Check my white chocolate cremeux recipe as the quantities are different
Hi! I am making a chocolate raspberry cake and was wondering if you had any suggestions for adding raspberry to the recipe? Or if it would be better to do a layer of this and then the raspberry filling layer on top or swirl it in. Thanks!
You could pipe alternate lines of cremeux and raspberry compote inside the cake!
Do you refrigerate first, then transfer into piping bag, and does it need whiping before being piped ?
No need to whip it, just straight into the bag
Hi, would this also work well for decorating a cake? Ie frosting the sides and piping?
No, it would be too unstable and would eventually split.
Thank you
I found it a little too set for my liking (i did the exact recipe with 70% chocolate), so will add less chocolate next time, or maybe a lower cocoa percentage. I’ve only ever made cremeux with yolks, so nice to use the whole egg. Saves me having loads of egg whites in my fridge/freezer!
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!
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 🙂
Will the cremeux with 54%cocoa chocolate be the right consistency to make your ultimate chocolate cake or it’ll be too soft?
Should be totally fine! Just make sure to cook it to atleast 75c.
What if my eggs weigh less or more than that stated in the recipe?
Crack the eggs and then weigh them 🙂