Chocolate Cremeux Recipe
Made with Callebaut Chocolate and Served with Fresh Whipped Crème
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Ingredients
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Chocolate Cremeux
Method
Preparation
Prepare the Chocolate
Chop the Callebaut dark chocolate into small pieces and place it in a mixing bowl.
Heat the Cream and Milk
In a saucepan, combine the heavy cream, milk, and a pinch of salt. Heat over medium heat until it begins to simmer.
Whisk the Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Temper the Egg Mixture
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
Cook the Mixture
Return the tempered mixture back to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon (about 5-7 minutes).
Combine with Chocolate
Pour the hot mixture over the chopped chocolate and add vanilla extract. Let it sit for a minute, then stir until smooth and fully combined.
Cool and Set
Pour the chocolate mixture into individual molds or a serving dish. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
Prepare the Whipped Crème
Before serving, whip some heavy cream until soft peaks form. Serve alongside the chocolate cremeux.