By Ann Reardon
Chocolate crémeux, a rich creamy chocolate custard, is a versatile element which can be used in a variety of desserts. It is not as sweet as ganache but is richer than a mousse. In the words of one of my friends: “This is the best thing I have ever tasted.”
Break up the chocolate and place in a bowl with a sieve resting over the top. In a separate bowl, whisk together the egg yolks and sugar. Pour the cream into a pan and heat until it just comes to a boil.