Chocolate Cremeux Recipe

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Prepare the Cream Mixture

In a saucepan, heat the heavy cream until it begins to simmer. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and fluffy.

Combine and Cook

Slowly pour the hot cream into the egg yolk mixture, whisking constantly. Pour this mixture back into the saucepan and cook over low heat, stirring until thickened. Remove from heat and stir in the melted chocolate and vanilla extract.

Chill and Set

Pour the chocolate mixture into molds or serving cups and refrigerate until set, about 4 hours or overnight.

Prepare the Ice Cream Base

In a medium saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Split the vanilla bean and scrape the seeds into the mixture, then add the bean pod as well.

Heat the Mixture

Heat the mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for 30 minutes.

Chill and Churn

Remove the vanilla bean pod, then chill the mixture in the fridge for at least 2 hours. Once chilled, churn in an ice cream maker according to the manufacturer's instructions.

Freeze

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

Make the Caramel

In a saucepan over medium heat, melt the granulated sugar until it turns a golden amber color, swirling the pan to ensure even melting.

Add Cream and Butter

Once the sugar is melted, carefully add the heavy cream and butter, stirring until smooth. Be cautious as the mixture will bubble vigorously.

Season with Salt

Remove from heat and stir in the sea salt. Allow to cool slightly before serving.