What is a cremeux exactly? Well put simply its a French word that translates to "creamy". This chocolate cremeux is a dessert that looks very similar to a mousse, but is extra creamy and has a rich and intense chocolate taste.
This dessert is an impressive way to end any dinner party.
Ingredients for 800g
500g heavy milk 35%
500g whole milk
200g egg yolks
100g white sugar
Choose ONE from the following chocolate:
240g Republica Del Cacao Ecuador amazonia 75%
210g Republica Del Cacao Ecuador and peru 70%
220g Republica Del Cacao Ecuador 65%
240g Republica Del Cacao Ecuador 56%
410g Republica Del Cacao Peru (38%)
480g Republica Del Cacao Ecuador 35%
In a saucepan, bring the milk and cream to a boil. In a mixing bowl, mix the egg yolks and sugar.
Slowly mix a small portion of the hot milk and cream to the egg yolks and sugar.
Cook this mixture, over a double boiler, until it reaches 82/83°c. Strain through a sieve and use immediately.
In a mixing bowl, melt the chocolate.
Add the hot Crème Anglaise in several additions, using a spatula, until fully incorporated.
With an immersion blender, making sure not to incorporate air, blend until a smooth texture is achieved.
Be sure to keep the temperature of the Crémeux at or above 35°C.
Note: Keep for up to 3 days.
Recipe courtesy of Republica del Cacao