55% Milk Chocolate Silky Cremeux

A refined French chocolate dessert that allows exceptional chocolate to take centre stage. Silky-smooth and deeply indulgent, this chocolate crémeux sits somewhere between a ganache and a custard, delivering a luxuriously rich texture that melts effortlessly on the palate.

Made with our 55% Milk Chocolate, it showcases the chocolate's distinctive notes of butterscotch, malt and ripe banana, bringing warmth, depth and complexity to every spoonful. Elegant in its simplicity, this is a dessert where the chocolate truly becomes the star of the plate.

Serve in individual pots, spoon onto plates for a more rustic presentation, or put your rocher skills to the test for a restaurant-worthy finish. For an effortlessly impressive dessert, pair with a scoop of coffee or gently spiced ice cream to complement the chocolate's naturally rich flavour profile.

Prep time 6h

Cook time 20m

Total time 6h 20m

Servings 10 servings

Difficulty Medium

55% Milk Chocolate Buttons (Giant) - 200g Tin

£11.00

Ingredients

370g 55% Milk Chocolate
250g double cream
300g whole milk
90g egg yolk

Equipment

Stick blender

Method

1

Combine the milk and cream in a saucepan and bring to a gentle simmer.
2

Place the egg yolks in a bowl and whisk lightly. Gradually pour in the hot milk mixture, stirring continuously to prevent the yolks from scrambling.
3

Return the mixture to the saucepan and cook over a low heat, stirring constantly, until it reaches 82°C.
4

Place the chocolate buttons in a bowl and pour the hot custard over them. Leave to stand for 10 seconds, then stir from the centre outwards until smooth and glossy.
5

If you have a stick blender, blend the mixture for a few seconds with the head fully submerged to create a stronger emulsion. Take care not to incorporate air bubbles.
6

Transfer the crémeux to your chosen serving pots or container. Cover the surface directly with cling film to prevent a skin from forming.
7

Gently tap the pots or container on the worktop 3-4 times to release any trapped air bubbles.
8

Refrigerate for at least 6 hours, or until fully set.