Dark Chocolate Crémeux

Dark Chocolate Crémeux

An Original Recipe by Said M'Dahoma
Difficulty: Easy


Dark Chocolate Crémeux:
125g Whipping cream (30% fat minimum)
125g Milk
50g Egg Yolks
25g Sugar
100g Guanaja Dark Chocolate



Dark Chocolate Crémeux:
  • In a small saucepan, bring whipping cream and milk to a boil.
  • In a bowl, whisk together egg yolks and sugar.
  • Pour 1/3 of hot milk and whipping cream on egg yolks. Whisk and pour everything back into the saucepan.
  • Cook on low heat while continuously stirring until it reaches a temperature of 183°F (84°C).
  • Pour directly on Guanaja dark chocolate chopped in small pieces. Stir in the center until chocolate is fully melted and the mixture is homogenized.
  • Mix with an immersion blender to get a perfect emulsion.
  • Pour into a baking dish, cover with cling film (or plastic film) directly onto the crémeux and let it in the fridge for at least 4 hours.