85% Dark 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 85% Dark Chocolate, this elegant dessert showcases deep cocoa notes and a lighter sweetness. Pair with vanilla ice cream and miso caramel sauce for a perfectly balanced, flavour-packed finish. Prepared in advance, it's a simple, stress-free dessert for entertaining

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.

Prep time 4h

Cook time 20m

Total time 4h 20m

Servings 12 servings

Difficulty Medium

85% Dark Chocolate Buttons (Mini) - 2kg Bag

£65.00

Ingredients

240g 85% Dark Chocolate
250g double cream
300g whole milk
85g sugar
90g egg yolk

Equipment

Stick blender
Digital thermometer

Method

1

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

Place the egg yolks and sugar 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.