Last updated on February 13th, 2026.
Cremeux, with its smooth and velvety texture, is a dessert dream come true for any chocolate lover. It strikes the perfect balance between a chocolate cream custard and a rich ganache, making it a versatile component in various desserts. In this guide, we’ll take you through the steps of creating your own indulgent and the perfect chocolate crémeux.
What is Chocolate Cremeux?
Chocolate crèmeux (pronounced cray-moo) is basically what happens when chocolate custard grows up and gets fancy. It’s made by melting chocolate into warm crème anglaise, that’s a light, creamy custard, and the result is this insanely smooth, rich, chocolatey dream. You can use it in all kinds of desserts: layered into tarts (like my Tarte au Chocolat or Walnut Chocolate Tart), piped into cream puffs, swirled into pies, or even as a filling for cakes.
The best way to explain why I love making crèmeux is by looking at how it’s different from other chocolate desserts. Ganache is super simple: just cream and chocolate, maybe a little sugar if you’re feeling fancy. Crèmeux, on the other hand, is a bit more involved, but totally worth it. It’s made with egg yolks, sugar, half-and-half, and chocolate, so the texture is more like a rich, silky custard.
It’s also nothing like mousse, which is all about being light and airy thanks to whipped cream or egg whites. Crèmeux is the opposite—dense, smooth, and luxurious. That said, if you ever fold some whipped cream into cooled crèmeux, boom—you’ve basically got mousse.
Why You Will Love This Recipe
- Silky-Smooth Texture: Chocolate Cremeux is a sensory delight with its luxuriously smooth and creamy texture.
- Versatile: It can be used in various dessert creations, from tarts and cakes to mousses and truffles. Flavors are versatile as well, while dark chocolate crémeux is the most common treat, other types of chocolate are options, as well as incorporating more flavors like citrus zest, cinnamon, and other flavors is possible.
- Intense Chocolate Flavor: The deep, rich chocolate flavor is sure to satisfy your chocolate cravings.
Ingredients
You only need five simple ingredients to make this perfect dessert.
- Chocolate. You can use dark chocolate, Milk chocolate, or white chocolate (measurements may vary, see recipe card for exact measurements.). Because chocolate chips melt at a higher temperature, it is important to cut them into small pieces
- Half and half. (half milk and half heavy cream) You can use whole milk instead, but avoid using all heavy cream.
- Egg yolks
- Granulated sugar
- Salt
How To Make Chocolate Cremeux
Time needed: 20 minutes
- Make the Creme Anglaise
Heat the heavy cream over medium heat until simmering (hot but not boiling). In a separate bowl, whisk together the egg yolks and sugar until they become pale and slightly thickened. Slowly pour the hot cream over the egg mixture while continuously whisking.
- Thicken
Pour the warm cream and egg yolk mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take anything from 5-7 minutes.
- Infuse the Chocolate
Remove from heat and pour it over the finely chopped chocolate, allow to sit for 2-3 minutes, and melt the chocolate. Gently and slowly stir the chocolate until it’s fully melted and incorporated. (alternatively, you can use an immersion blender).
- Storing
Transfer your Chocolate Cremeux to a container, cover it with plastic wrap directly touching the surface to prevent skin from forming, and refrigerate until it’s set.
Tips and Troubleshooting
- Preparation is key. Have all of the ingredients and equipment ready before you start heating the milk. Here is the order of things I recommend for best results: place the chopped chocolate in a large bowl. Pour the milk into a saucepan. Place the egg yolk in a medium bowl and the sugar in a small separate bowl. Mix the egg yolks and sugar as the milk is heating. If the sugar is mixed too soon, it will curdle the egg yolks.
- Avoid Overheating: Be cautious when heating the cream and when melting the chocolate, as overheating can cause the mixture to split.
- Use High-Quality Chocolate: The quality of your chocolate matters, so choose a brand you trust and enjoy eating. I used Scharffen Berger 60% dark chocolate.
- Strain for Smoothness: To ensure a perfectly smooth cremeux, consider straining it through a fine sieve before refrigerating.
- Use a wooden spoon, or a rubber spatula when cooking the creme anglaise, aluminum spoons might give the custard a greenish-grayish color.
Storing
The chocolate cream should be stored in an airtight container for up to three days at room temperature.
To warm it, do not use the microwave, place it in a bowl over a pot with simmering water (double boiler) and allow it to warm.
More Recipes You Might Enjoy
Chocolate Whipped Cream, French Almond Cream, How To Stabilize Heavy Cream
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Cremeux Au Chocolat
Ingredients
- 1 Cup Finley chopped dark chocolate (170g)
- 2/3 Cup Whole Milk (160ml)
- 2/3 Cup Heavy cream (160ml)
- 1 teaspoon Vanilla extract
- 3 Large Egg yolks
- 1/3 Cup Granulated sugar (70g)
Instructions
- In a large bowl, place the chopped chocolate and set aside.
- Pour the milk, cream, and vanilla into a medium saucepan, and place over medium heat. Cook to a simmer.
- As the milk is warming, mix the egg yolks and sugar until completely blended.
- Once the milk reaches a simmer, remove it from the heat and slowly drizzle it into the egg yolk mixture, a tablespoon at a time while constantly stirring.
- Run the mixture through a sieve then return to the saucepan and place back over the stove.
- Cook over medium heat while you constantly stirring, until the mixture has thickened. The way to know is by dipping a wooden spoon into the mixture and then running your finger through the middle, if there is a noticeable line then it is ready.
- Remove from the stove, and pour it over the chopped chocolate. Allow it to sit for a few minutes.
- Gently stir the chocolate until you have a smooth and shiny cream.
- Place a plastic wrap over the surface of the chocolate and allow it to set. Or use it as instructed in your recipe.
Notes
- If using milk chocolate reduce the sugar amount to 1/4 cup (50g) and use 1 1/4 cup chocolate (210g).
- If using white chocolate, reduce the sugar amount to 1/4 cup (50g), and use 1 2/3 cup white chocolate (270g).
- The creme should be in an airtight container for up to five days in the refrigerator.
- To warm the cremeux, place it over a double boiler and allow it to warm.
Can this creme be frozen? Or will it separate….
Great question. It may separate, my experience is that if I freeze it after I fill ot frost, it will be fine. But freeze it as a batch I have had not so well experience. What you can do if it does separate, is process it in the food processor, it may help.
Ohhh Thanks! I’ve been wanting to put this together for between cake layers. So happy to have this recipe from you Dikla! I enjoy your book ‘Baking Science’ very much.
that’s fine, it does not harden as much as ganache so not ideal for fondant cakes.