This Chocolate Cremeux - or Crémeux au Chocolat - is a classic French Cream that has an incredibly silky texture and intense chocolate flavour. It is great to use as a filling or topping for your favourite cakes and pastries - or on its own as a dessert!
Place the Cream and Milk in a small saucepan. Turn on low to medium low heat and bring to a simmer.
In the meantime, whisk together the Egg Yolks and Caster Sugar in a separate heat-proof bowl.
Slowly pour the hot Milk/Cream over the Egg Yolks and Sugar while continuously whisking (see note 1). Pour the mixture back into the saucepan and place it back on the stove on low heat, making sure it does not boil.
Continuously stir on low heat for 5 to 10 minutes or until the custard mixture has slightly thickened (see note 2).
Place the Chocolate Callets/Pistols or finely chopped Chocolate (from a bar) in a heat proof bowl and pour the warm Custard over it. Leave it for 2 to 3 minutes then stir with a spatula in circular motion until the chocolate has melted and you get a smooth cream (see note 3).
Transfer the chocolate cremeux in a shallow pan or dish and cover with plastic wrap touching its surface. Place in the fridge to set for at least 2 hours, or preferably overnight. Use within 3 days.
Video
Notes
(1) This step allows to temper the eggs (slowly bring up their temperature), which will help avoid cooking them too fast.(2) There are two ways to check if the custard is cooked:
with a thermometer: should reach 82 to 84 degree celsius (180 to 184 degree Fahrenheit).
coat the back of a spoon with the custard and carefully draw an horizontal line (it will be hot). Tip the spoon down. If the line stays clear, the custard is thick enough and ready to be used. If the cream is too liquid (not cooke enough), it will drip over the line.
(3) Alternatively, place the chocolate in a narrow tub or measuring jug and pour the hot cream over. Let it sit for 2 to 3 minutes then use an immersion blender to mix them together. Try not to move the blender up and down too much to avoid creating too many air bubbles.