Previously, I admitted to being quite the nut for custard which is why most of my recipes are about desserts made from it. And as such, this next recipe will reveal how to make yet another variation. This one's called a Chocolate Crémeux, a dessert that's like a ganache but with a custard at its base. It can be served in glasses with whipped cream, fruit or just with some extra chocolate remaining.

If you already know how to make a custard, this variation should be as simple as others I've already covered in the past. If not, a quick read of this recipe wouldn't hurt, though the Chocolate Crémeux recipe should still be a breeze even to newcomers.

Also, like most of my recipes, this one includes a simple accompaniment; a frothy Cream Chantilly or sweetened whipped cream will do.

The recipe

Chocolate Crémeux Ingredients:

  • 1 cup heavy cream
  • 2 cup milk
  • 1/2 cup granulated sugar
  • 8 oz dark chocolate (70 percent cocoa), chopped
  • 1 pinch salt
  • 3 egg yolks

Cream Chantilly Ingredients:

  • 2 cups heavy cream, cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

The Directions

Chocolate Crémeux Directions:

  1. Whisk together the heavy cream, milk, and half of the sugar in a medium saucepot and boil the mixture over medium heat.
  2. Whisk together the egg yolks, and remaining sugar in a mixing bowl until pale.
  3. Pour a small portion of the hot cream mixture into the yolk mixture and whisk together. Transfer the yolk mixture to the saucepot and stir everything together with the wooden spoon while it simmers until the custard becomes thick, coating the spoon.
  4. Transfer the custard to a bowl. Add the chopped chocolate and salt to the custard and stir until it fully melts. Cover the chocolate mixture with a plastic wrap, touching the Chocolate Creameux to prevent it from forming a skin. Let it cool down.

Cream Chantilly Directions:

  1. Chill a bowl and whisk in the freezer for 30 minutes before preparing the Cream Chantilly.
  2. Fill the bowl with the heavy cream. Use the whisk to beat the heavy cream until it forms soft peaks.
  3. Add the powdered sugar and vanilla extract and whisk until they dissolve and are fully incorporated.

Assembly Directions:

  1. Wait for the Chocolate Crémeux until it turns warm. When it's time to serve, divide the Chocolate Crémeux among 8 serving glasses, filling each by 3/4 way.
  2. Spoon or pipe equal portions of the Cream Chantilly on top of the Chocolate Crémeux, filling the glasses. Optionally, you can also serve it with fruit.
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