For best results, always weigh ingredients where a weight is provided
Equipment
medium heavy based saucepan
mixing bowls
Balloon whisk and rubber spatula
Instructions
Pour the milk and cream into a heavy based medium saucepan over low-medium heat. Heat, stirring from time to time, until bubbles just start appearing.
Meanwhile, in a medium bowl, whisk together the egg yolks and sugar with a balloon whisk until smooth and lightened.
Slowly drizzle the scalding milk mixture into the eggs while constantly whisking. Sit the bowl on a damp tea towel to keep it in position. Once it’s all combined, return it to the saucepan and heat for another 10-15 minutes over low heat, stirring with a spatulaconstantly until noticeably thicker. It should coat the back of a spoon and not run when you draw a line through with your finger or when it reaches around 82C/180F on a candy thermometer.
Remove from the heat and pour over the finely chopped chocolate in a bowl. Let it sit for a minute or so to soften then stir to combine.
Optionally, pulse an immersion blender in the mixture just a few times to get it even better emulsified and remove any small lumps. Make sure not to lift it up and down - keep it under the surface as you don’t want to add air to the cremeux.
Pour the chocolate cremeux into a wide shallow dish (or leave it in the bowl) and press plastic wrap to the surface so it doesn’t form a skin. Chill in the refrigeratore for at least 6 hours or up to 3 days.
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Notes
Chocolate: If you can get hold of couverture chocolate, it will give you the best result both in texture and stability, and possibly flavour too. However, baking chocolate will work. Eating chocolate doesn't create a very stable cremeux.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.