French desserts have a way of elevating simple ingredients into something extraordinary, and this Chocolate Crémeux is no exception. A smooth, velvety blend of chocolate and cream, it’s the perfect dessert for those who crave indulgence. This recipe brings a touch of elegance to your table, with a luxurious texture that melts in your mouth.
Whether served in individual cups or as a filling for tarts and cakes, chocolate crémeux is versatile, stunning, and surprisingly easy to make. With just a handful of ingredients, you can create a rich, decadent treat that will impress your guests and satisfy your sweet tooth.
Kitchen Equipment Needed
- Medium saucepan
- Whisk
- Heatproof mixing bowl
- Fine-mesh sieve
- Plastic wrap
- Serving dishes or ramekins
Ingredients Overview
- Chocolate: The star of the show—dark chocolate provides richness and intensity.
- Cream and milk: These create the luxurious texture and balance the chocolate’s bold flavor.
- Egg yolks: Provide structure and a custard-like consistency.
- Sugar: Adds just the right amount of sweetness.
Ingredients
- 6 oz (170g) dark chocolate (60–70% cocoa), finely chopped
- 1 cup heavy cream
- 1/2 cup whole milk
- 3 large egg yolks
- 2 tablespoons granulated sugar
Directions
- Prepare the chocolate
Place the chopped dark chocolate in a heatproof mixing bowl and set aside. - Heat the cream and milk
In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until just simmering, but do not let it boil. - Whisk the yolks and sugar
In a separate bowl, whisk the egg yolks and sugar together until smooth and pale. - Temper the egg mixture
Gradually pour a small amount of the hot cream mixture into the yolks while whisking constantly to prevent curdling. Slowly add the rest of the cream mixture while continuing to whisk. - Cook the custard
Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (about 170–175°F or 75–80°C). Do not let it boil. - Strain and mix with chocolate
Strain the custard through a fine-mesh sieve into the bowl with the chopped chocolate. Let sit for 1–2 minutes to allow the chocolate to melt, then whisk until smooth and fully combined. - Chill the crémeux
Cover the surface of the chocolate crémeux with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully set. - Serve
Spoon the crémeux into serving dishes or ramekins. Garnish with whipped cream, berries, or chocolate shavings if desired.
Prep Time
15 minutes
Cook Time
10 minutes
Chill Time
4 hours
Total Time
4 hours 25 minutes
Nutrition (per serving, ~6 servings)
- Calories: ~250
- Fat: ~18g
- Carbohydrates: ~15g
- Protein: ~4g
Expert Tips
- Choose quality chocolate: The flavor of the crémeux depends on the chocolate you use, so choose a high-quality dark chocolate.
- Avoid overheating: Cook the custard slowly and keep an eye on the temperature to prevent the eggs from curdling.
- Make it ahead: Chocolate crémeux can be made up to 3 days in advance, making it a great option for entertaining.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, but the crémeux will be sweeter and less intense. You may want to reduce the sugar slightly if using milk chocolate.
How do I fix a curdled custard?
If the custard starts to curdle, quickly strain it through a fine-mesh sieve and whisk vigorously to smooth it out.
Can I freeze chocolate crémeux?
It’s best served fresh, but you can freeze it for up to 1 month. Thaw in the refrigerator before serving.
Storing & Reheating
- Storing: Cover with plastic wrap and store in the refrigerator for up to 3 days.
- Reheating: Serve chilled; no reheating is necessary.
Substitutions & Variations
- Dairy-free: Use coconut cream and almond milk as substitutes for the heavy cream and whole milk.
- Infused flavor: Add vanilla bean, espresso powder, or orange zest to the cream for extra depth.
- Layered dessert: Use the crémeux as a filling for tarts or layer it with whipped cream and crushed cookies in parfait glasses.
Chocolate Crémeux
French desserts have a way of elevating simple ingredients into something extraordinary, and this Chocolate Crémeux is no exception. A smooth, velvety blend of chocolate and cream, it’s the perfect dessert for those who crave indulgence. This recipe brings a touch of elegance to your table, with a luxurious texture that melts in your mouth.
Equipment
- - Medium saucepan
- Whisk
- - Heatproof mixing bowl
- - Fine-mesh sieve
- - Plastic wrap
- - Serving dishes or ramekins
Ingredients
- - 6 oz 170g dark chocolate (60–70% cocoa), finely chopped
- - 1 cup heavy cream
- - 1/2 cup whole milk
- - 3 large egg yolks
- - 2 tablespoons granulated sugar
Instructions
- **Prepare the chocolate**
- Place the chopped dark chocolate in a heatproof mixing bowl and set aside.
- **Heat the cream and milk**
- In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until just simmering, but do not let it boil.
- **Whisk the yolks and sugar**
- In a separate bowl, whisk the egg yolks and sugar together until smooth and pale.
- **Temper the egg mixture**
- Gradually pour a small amount of the hot cream mixture into the yolks while whisking constantly to prevent curdling. Slowly add the rest of the cream mixture while continuing to whisk.
- **Cook the custard**
- Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (about 170–175°F or 75–80°C). Do not let it boil.
- **Strain and mix with chocolate**
- Strain the custard through a fine-mesh sieve into the bowl with the chopped chocolate. Let sit for 1–2 minutes to allow the chocolate to melt, then whisk until smooth and fully combined.
- **Chill the crémeux**
- Cover the surface of the chocolate crémeux with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until fully set.
- **Serve**
- Spoon the crémeux into serving dishes or ramekins. Garnish with whipped cream, berries, or chocolate shavings if desired.
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