EGGLESS CHOCOLATE CRÉMEUX
Serves 1
Directions
- 1Weigh out all ingredients and keep them ready.
- 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.
- Refrigerate for a few hours until fully set.
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