2In a saucepan, whisk together milk, cream, sugar, and cornflour. Heat on medium heat, whisking continuously, until the mixture thickens slightly (custard-like, not fully set).
3Pour the hot mixture over the chopped chocolate. Let it sit for 30–60 seconds, then mix until the chocolate melts completely.
4Add cold cubed salted butter and vanilla extract. Mix until fully incorporated.
5Blend using a hand blender until the crémeux is perfectly smooth, glossy, and emulsified.
6Transfer to a container, cling wrap directly on the surface, and refrigerate for a few hours until fully set.
Ingredients
200 g Dark chocolate, finely chopped
300 g Fresh cream
100 g Milk
45 g Sugar
10 g Cornflour
25 g Salted butter, cold, cubed
1 tsp Vanilla extract
Equipment
saucepanhand blendercontainercling wrap
Tips
Ensure to whisk continuously while heating the milk, cream, sugar, and cornflour mixture.
Let the hot mixture sit over chopped chocolate for 30-60 seconds before mixing.
Cling wrap directly on the surface of the crémeux to prevent a skin from forming.