Chocolate Cremeux
  • Cooking Time: enough time to set and chill
  • Servings: 8 to 12 for individual molds or a large single bowl
  • Preparation Time: about 20 minutes
  • 510 mL half and half
  • 25 g. sugar
  • 7 egg yolks
  • 25 g. sugar
  • 250 g. dark chocolate- I use Guittard 64% or Valrhona 72% (don't use chocolate chips! they have emulsifiers in them and will keep your pudding from setting up.
  1. Combine milk, cream, and first sugar in a medium pot. Bring to a boil.
  2. Combine the 2nd sugar and egg yolks in a medium sized bowl, whisk until the sugar dissolves.
  3. Temper the cream mixture to the egg mixture by slowly pouring about half of the boiling half and half over the yolks, whisking constantly. Return to the pot.
  4. Cook on medium heat scraping the bottom with a spatula constantly.
  5. Cook to 180 F to ensure the egg yolks are pasteurized.
  6. Pour through a strainer over the chocolates. Allow mixture to sit for 30 seconds.
  7. Whisk to combine in the melted chocolate. Use an immersion blender if desired.
  8. Pour into individual serving bowls or 1 large container. Cover the top with plastic and let chill until set.
The holidays give you an excuse, should you need one, to consume chocolate cremeux. Tip; it's good to have a kitchen thermometer on hand when making recipes like this