Cremeux Au Chocolat

Creamy and smooth chocolate cream for fillings, toppings and other desserts.

Course Dessert

Cuisine French

Keyword cremeux

Prep Time 20

Servings cups

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.

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.