Dark Chocolate Crémeux Recipe

Infuse and heat dairy

In a medium saucepan, combine whole milk and heavy cream. Heat over medium until just simmering (small bubbles at edge), then remove from heat.

Temper egg yolks

While the dairy heats, whisk the sugar and egg yolks in a heatproof bowl until smooth and slightly pale. Slowly drizzle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper.

Cook custard

Return the tempered yolk mixture to the saucepan with the remaining milk mixture. Cook over low–medium heat, stirring constantly with a heatproof spatula, until mixture thickens and coats the back of the spatula (170–175°F / 77–80°C). Do not boil.

Combine with chocolate

Pour the hot custard through a fine-mesh sieve over the chopped dark chocolate in a bowl. Let sit 1 minute, then stir gently from center until chocolate is fully melted and emulsion is smooth. Add salt, vanilla extract, and cubed butter; stir until butter is incorporated and the crémeux is glossy.

Chill

Pour the crémeux into individual serving glasses or a shallow container. Cover surface with plastic wrap (to prevent skin) and refrigerate at least 3 hours or until set (preferably overnight).

Prepare batter

Preheat oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment. In a bowl, sift together flour, powdered sugar, and cocoa powder. Stir in ancho chili powder and salt. Add the melted butter and egg white; whisk until a smooth, slightly runny batter forms. If too thick, thin with 1/2 tsp water.

Bake tuiles

Drop tablespoon-sized portions of batter spaced well apart on prepared sheet and spread thinly with the back of a spoon into 3–3.5 inch rounds (thin is essential). Bake 6–8 minutes until edges look set and center still slightly glossy but dry to the touch.

Shape tuiles

Working quickly while the tuile is warm, lift with a thin spatula and drape over a rolling pin or edge of a metal bowl to create an arched tuile. If it cools before shaping, return to oven 30–60 seconds. Allow to cool completely to crisp. Store in an airtight container until assembly.

Cook sugar and whites

Combine egg whites, granulated sugar, and corn syrup (if using) in a heatproof bowl set over a saucepan of simmering water (double boiler). Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C) or is warm to touch and not gritty (~3–5 minutes).

Whip meringue

Transfer the hot mixture to the bowl of a stand mixer fitted with the whip attachment (or use a hand mixer). Whip on medium-high until stiff, glossy peaks form and the bowl is cool to the touch, about 6–8 minutes.

Torch to toast

Spoon or pipe meringue onto set crémeux just before serving. Use a kitchen torch to evenly toast the surface until lightly browned and aromatic. Alternatively, briefly broil in the oven (watch closely) for 20–40 seconds.

Remove chilled crémeux from refrigerator. If serving in individual glasses, top each with a quenelle or spoonful of toasted Swiss meringue (see torch step).

Insert an ancho chili cocoa tuile into the meringue or stand it against the side of the glass for height and crunch.

Sprinkle each portion with toasted cocoa nibs and dust very lightly with unsweetened cocoa powder. Serve immediately so tuiles stay crisp and meringue remains warm-toasted.