Dark Chocolate Cremeux Recipe

Infuse and heat dairy

Combine whole milk and heavy cream in a medium saucepan. Heat over medium until just below simmer (small bubbles at edge), stirring occasionally, about 5–7 minutes. Remove from heat.

Temper yolks

In a separate bowl, whisk the egg yolks with 50 g granulated sugar until pale and slightly thickened, about 1–2 minutes. Slowly ladle one-quarter of the hot milk mixture into the yolks while whisking constantly to temper. Then slowly whisk the tempered yolks back into the remaining milk in the saucepan.

Cook custard

Return saucepan to low–medium heat and cook, stirring constantly with a heatproof spatula, scraping the bottom, until custard thickens enough to coat the back of the spatula and reach about 82–84°C (180–184°F), about 4–6 minutes. Do not boil or it will curdle.

Melt chocolate and finish

Place the finely chopped dark chocolate in a heatproof bowl. Strain the hot custard through a fine mesh sieve over the chocolate to remove any cooked bits. Let sit 30–45 seconds then stir gently until the chocolate is fully melted and glossy. Add the cold cubed butter and a pinch of fine sea salt and stir until smooth and emulsified.

Chill

Pour the crèmeux into individual serving vessels or a shallow pan. Cover surface with plastic wrap to prevent skin. Chill in refrigerator until set but still creamy, at least 3 hours or up to overnight.

Cook cherries: In a small saucepan combine the pitted black cherries, 40 g sugar, and lemon juice. Cook over medium heat until the cherries release juices and the mixture gently simmers, about 6–8 minutes. If using frozen cherries, allow a couple extra minutes for thawing and releasing liquid.

Concentrate and finish: Continue to simmer until liquid is slightly thickened but still spoonable (a light syrup), about 3–5 more minutes. Remove from heat, stir in the dark cherry liqueur or kirsch if using, then cool to room temperature. Refrigerate until ready to use; compote will thicken further as it cools.

Toast almonds: Preheat oven to 175°C (350°F). Spread slivered almonds on a baking sheet and toast until fragrant and lightly golden, 6–8 minutes. Watch closely to avoid burning. Remove and let cool.

Make caramelized almond crunch: In a small skillet, melt 15 g butter over medium heat. Add 20 g granulated sugar and cook, stirring, until sugar dissolves and turns a light amber (be careful, sugar can burn quickly). Stir in toasted slivered almonds and the optional almond extract. Immediately transfer to parchment to cool and harden. Once set, roughly chop or break into shards. Sprinkle with flaky sea salt.

Assemble and serve: Spoon a tablespoon or two of cold black cherry compote onto each chilled dark chocolate crèmeux. Scatter almond crunch shards on top and finish with an additional small pinch of flaky sea salt if desired. Serve chilled.