Dark Chocolate Cremeux Recipe
malted ice cream, cocoa-maraschino cherry sauce, white chocolate malt balls
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Ingredients
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Cremeux and Sauce
Method
Cremeux Preparation
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5-10 minutes until softened. Drain and set aside.
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat.
Heat the Cream
In a saucepan, heat the heavy cream until just boiling. Remove from heat.
Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
Cook the Mixture
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
Incorporate Chocolate and Gelatin
Remove from heat and add the melted chocolate and softened gelatin to the mixture, stirring until fully incorporated.
Chill the Cremeux
Pour the mixture into serving cups or molds and refrigerate for at least 4 hours or until set.