Chocolate Walnut Crémeux Recipe

Prepare the Oven and Baking Pan

Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.

Melt Chocolate and Butter

In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a double boiler or in the microwave, stirring until smooth. Let it cool slightly.

Mix Sugar and Eggs

In a separate bowl, whisk together the granulated sugar and eggs until pale and fluffy.

Combine Mixtures

Gradually fold the melted chocolate mixture into the egg mixture until well combined.

Add Dry Ingredients

Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the chocolate mixture. Finally, fold in the chopped walnuts.

Bake the Sponge

Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Heat Cream

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer, being careful not to boil it.

Melt Chocolate

Place the milk chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

Combine and Add Butter

Stir the mixture until the chocolate is fully melted and smooth. Add the unsalted butter and stir until fully incorporated.

Cool Ganache

Let the ganache cool at room temperature until it thickens slightly but is still pourable.

Prepare Espresso

Brew the espresso coffee and allow it to cool to room temperature.

Whisk Egg Yolks and Sugar

In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and frothy.

Heat Milk and Cream

In a saucepan, combine the milk and heavy cream and heat over medium heat until it begins to simmer.

Temper Egg Mixture

Slowly pour the hot milk mixture into the egg yolk mixture while continuously whisking to temper the eggs.

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 Espresso

Remove from heat and stir in the cooled espresso. Let the mixture cool completely.

Chill and Churn

Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy consistency.

Freeze Gelato

Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.