Chocolate Cremeux Recipe
Rich and decadent chocolate custard topped with malted whipped cream and banana hazelnut praline.
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Ingredients
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Chocolate Cremeux
Malted Whipped Cream
Banana Hazelnut Praline
Method
Chocolate Cremeux
Prepare Gelatin
Soak gelatin sheets in cold water for about 5 minutes until softened.
Heat Cream and Milk
In a saucepan, heat the heavy cream and milk over medium heat until just simmering.
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
Temper the Egg Yolks
Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to avoid curdling.
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
Add Chocolate and Gelatin
Remove from heat, add the chopped dark chocolate, soaked gelatin, and vanilla extract. Stir until smooth.
Chill
Pour the mixture into serving cups and refrigerate for at least 4 hours or until set.
Malted Whipped Cream
Whip Cream
In a mixing bowl, whip the heavy cream until soft peaks form.
Banana Hazelnut Praline
Prepare Nuts
Toast hazelnuts in a dry skillet over medium heat until golden, about 5-7 minutes. Let cool and chop coarsely.
Make Praline
In a saucepan, melt the granulated sugar over medium heat until it caramelizes. Stir in the chopped hazelnuts and crushed banana chips, then pour onto a parchment-lined baking sheet to cool.
Break Praline
Once cooled, break the praline into small pieces.
