Name: Chocolate Crémeux
Cuisine: French
Ingredients: 6 ¾ oz. (190 g) bittersweet chocolate, 70 percent cocoa; Or 8 oz. (225 g) white chocolate, 35 percent cocoa, plus 1 ½ sheets (3 g) gelatin; ¼ cup (1 ¾ oz./50 g) granulated sugar; 5 egg yolks; 1 cup (250 ml) whipping cream; 1 cup (250 ml) whole milk; Or 7 ½ oz. (210 g) bittersweet chocolate, 60 percent cocoa; Or 9 oz. (250 g) milk chocolate, 40 percent cocoa

Adding chocolate to the basic crémeux recipe makes for a perfect base that will allow you to create delicious, multi-textured desserts.

Ingredients

Weigh the chocolate according to its cocoa content:

6 ¾ oz. (190 g) bittersweet chocolate, 70 percent cocoa
Or 7 ½

Method

A day ahead of using the crémeux, melt the chocolate slowly (1) in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).