Silky Smooth Chocolate Cremeux: A French Dessert Dream

👩‍🍳 Instructions

1. 1

   Finely chop the dark chocolate and place it in a heatproof bowl. Have the butter ready nearby.
2. 2

   In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until small bubbles appear around the edges and it's just about to simmer. Remove from heat.
3. 3

   In a separate medium bowl, whisk the egg yolks and granulated sugar together until the mixture is pale yellow and slightly thickened (about 2-3 minutes).
4. 4

   Slowly pour about half of the hot milk mixture into the egg yolk mixture while whisking constantly. This tempers the yolks. Once combined, pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
5. 5

   Return the saucepan to medium-low heat. Cook, stirring constantly with a heatproof spatula, until the mixture thickens enough to coat the back of a spoon (170-175°F or 77-79°C). Do not let it boil.
6. 6

   Immediately remove from heat and pour the hot crème anglaise over the chopped dark chocolate in the heatproof bowl. Let it sit undisturbed for 2-3 minutes to allow the chocolate to melt.
7. 7

   Begin whisking the chocolate mixture from the center outwards until completely smooth and glossy. If lumps remain, use an immersion blender to ensure a silky texture. Stir in the unsalted butter and pinch of sea salt until fully incorporated and shiny.
8. 8

   Pass the Chocolate Cremeux through a fine-mesh sieve into individual serving ramekins or a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4-6 hours, or preferably overnight, until firm and chilled.
9. 9

   Serve chilled, garnished with fresh berries, whipped cream, or a sprinkle of sea salt.