Falling somewhere between a chocolate ganache and mousse, crémeux is a melt-in-the-mouth pudding-like dessert, soft and slightly dense in texture. Use it in tarts, spread it on brioche, or just eat it with a spoon.
Chocolate Crémeux Recipe
INGREDIENTS
14 oz milk
14 oz heavy cream
6 oz sugar
9 oz egg yolks (about 14 yolks)
Salt
15 g Ghirardelli chocolate, chopped
INSTRUCTIONS
- Boil milk and heavy cream.
- Combine sugar, yolks, and salt and whisk until fluffy.
- Temper milk mixture into yolk mixture by pouring half of the milk onto the yolk mixture and mix until combined. Pour that back into the pot with the remaining hot milk.
- Cook on a medium-low temperature, stirring with a rubber spatula continuously, and create a nappe. A nappe is when the crème anglaise reaches a slightly thick texture that will coat the back of a spoon. You will be able to drag your finger over the back of the spoon and the line will remain. You can also cook this to 180 degrees.
- Strain crème anglaise over gelatin and chocolate and blend with the large immersion blender
- Pour into your favorite cups or glasses and place in the fridge until it is set.
- Top with whipped cream and shaved chocolate.
Story by Lindsay Anne Herring / Recipe by Selina Progar / Styling by Anna Calabrese / Photography by Dave Bryce / Chocolate courtesy of Mon Aimee Chocolat
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