Dark Chocolate Cremeux Recipe

Inspired by L'Abattoir

Time2h

Serves4

Coffee, malt, caramel

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Ingredients

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Cremeux Base

1.06 cup (250 ml) Heavy cream

0.42 cup (100 ml) Milk

Caramel Sauce

3 1/2 oz (100 g) granulated sugar

2.03 tbsp (30 ml) Water

1 3/4 oz (50 g) Butter

3 3/8 tbsp (50 ml) Heavy cream

Malt Powder Garnish

Method

Prepare the Cremeux

Melt Chocolate

In a heatproof bowl, combine dark chocolate and heavy cream. Set over a pot of simmering water, stirring until melted and smooth. Remove from heat.

Whisk Egg Yolks

In a separate bowl, whisk together egg yolks, sugar, coffee extract, and salt until pale and thick.

Combine Mixtures

Gradually mix the warm milk into the egg yolk mixture, then pour this mixture back into the chocolate mix. Stir until fully combined.

Set and Cool

Pour the mixture into serving dishes and refrigerate for at least 4 hours, or until set.

Prepare the Caramel Sauce

Make Caramel

In a saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves and turns a golden brown. Remove from heat.

Finish Caramel

Add butter and carefully pour in the heavy cream. Stir until smooth. Add a pinch of sea salt and allow to cool.

Serve

Assemble the Dish

Spoon caramel sauce over the set chocolate cremeux and sprinkle malt powder and cocoa powder on top before serving.