Creamy and Easy Dark Chocolate Cremeux

Dark Chocolate Cremeux is an easy and delicious dessert: a thick and full-bodied dark chocolate cream, ideal to enjoy as a dessert at the end of a meal during a special dinner with guests. Versatile and very simple, it is made with a base of custard , to be enriched with dark chocolate, chopped with a knife, and emulsified with an immersion blender.

The result is a smooth and enveloping mixture, to be poured into individual cups and garnished with sprigs of redcurrant or other red fruits, for a super successful combination, or to be used to fill cream puffs, prepare semifreddo  or decorate homemade cakes.

What is Chocolate Cremeux?

Chocolate crémeux, which translates to "creamy" in French, is a luxurious dessert originating from French pastry-making traditions. It’s essentially a rich, smooth custard made by blending chocolate with eggs, cream, and sometimes butter, resulting in a velvety texture between a mousse and a ganache. Crémeux emerged as a popular technique in modern French patisserie during the late 20th century, as chefs sought to create indulgent yet refined chocolate desserts. Fun fact: crémeux is often used as a base in high-end desserts, and its versatility allows it to be paired with everything from fruit to spices!

Cremeux Vs. Mousse Vs. Ganache Vs. Pudding

Crémeux is a custard-like mixture, made with a balance of chocolate, cream, and egg yolks, resulting in a rich, silky texture. Mousse, on the other hand, is lighter and airier, thanks to whipped cream or egg whites, giving it a fluffy consistency. Ganache is the simplest of the four, made by combining chocolate and cream, often used as a filling or glaze, and has a thick, velvety texture. Finally, pudding is a more casual, stovetop dessert made with milk, sugar, and a thickening agent like cornstarch, giving it a smoother, less dense consistency compared to the others.

Pro Tips for The Best Chocolate Cremeux

• Opt for good dark chocolate (50% cocoa) to achieve a deep, rich flavor.
• Ensure the cream mixture reaches 179°F (82°C) to avoid undercooked custard.
• When blending the chocolate and cream, mix gently with an immersion blender to maintain a smooth, dense texture.
• Cover the crémeux with plastic wrap in contact with the surface to prevent a skin from forming and refrigerate for at least 8 hours.

Can I Use Another Type of Chocolate?

For the best results in chocolate crémeux, it's recommended to use high-quality dark chocolate with at least 50-60% cocoa content. Dark chocolate ensures a rich, balanced flavor that isn't overly sweet. While you can use milk or white chocolate, these variations will result in a much sweeter crémeux with a less intense chocolate flavor. If you opt for these types, you may need to adjust the sugar levels in the recipe to maintain balance.

Can I Use Chocolate Chips Instead of a Chocolate Bar?

Yes, you can! However, it's important to note that chocolate chips often contain stabilizers to help them hold their shape, which may affect the final texture. For the best results, opt for high-quality chocolate chips that have a high cocoa content, or better yet, stick with a chocolate bar for smoother melting and a richer flavor.

Why is My Cream so Runny And Won't Set?

If your cream is runny and won't set, it may be due to undercooking the mixture. The cream needs to reach the proper temperature (about 179°F/82°C) to thicken properly. Another possible reason is not chilling the mixture long enough—crémeux needs to be refrigerated for several hours (ideally 8 hours) to fully set. Lastly, improper ratios of cream to chocolate can also lead to a runny texture, so ensure you're following the recipe proportions accurately.

Why is My Cream So Lumpy?

Lumpy cream in a chocolate crémeux is often caused by overheating the mixture or improper whisking. If the eggs or cream are cooked too quickly or at too high a temperature, they can curdle, resulting in lumps. To prevent this, cook the mixture gently over medium heat, stirring constantly, and ensure you’re whisking thoroughly to keep it smooth. If lumps do form, you can try blending the mixture with an immersion blender to smooth it out.

What Can I Do With This Chocolate Cremeux?

Chocolate crémeux is a versatile dessert component. It can be used as a decadent filling for cakes, tarts, and éclairs, or served on its own as a rich, creamy dessert. You can also layer it in parfaits, top it with fruit, nuts, or whipped cream, or use it to complement textures like crunchy bases or crispy pastry.

Help! My Chocolate Cremeux Split!

If your chocolate crémeux has split, it's likely due to overheating or overmixing, which causes the fat to separate from the other ingredients. To fix it, try gently warming the mixture while whisking or use an immersion blender to bring it back together. Adding a small amount of warm cream or milk while blending can also help re-emulsify the crémeux.

Can I Make This Vegan or Dairy Free?

Yes, you can make a vegan or dairy-free version of chocolate crémeux by replacing the cream and milk with plant-based alternatives like coconut cream, almond milk, or oat milk. For the chocolate, make sure to use high-quality dark chocolate that is dairy-free. Additionally, you can swap out the eggs by using a thickener like cornstarch or agar-agar to achieve the creamy consistency typical of crémeux.

Can I Make Chocolate Cremeux Ahead of Time?

Yes, you can make chocolate crémeux ahead of time! It’s a great dessert to prepare in advance because it needs time to chill and set in the fridge for at least 8 hours, or even overnight. You can store it for up to 3 days in an airtight container, making it convenient for planning desserts in advance without compromising on texture or flavor.

Does Chocolate Cremeux Freeze Well?

Chocolate crémeux can be frozen, but it’s not always ideal. While freezing won’t affect the flavor, it may slightly impact the creamy texture once thawed, making it less smooth. If you do freeze it, ensure it's tightly sealed to avoid freezer burn. To thaw, let it sit in the fridge overnight before serving. It’s best to enjoy it fresh, but freezing can work in a pinch!

More Chocolate Creamy Recipes You Can Try

2-Ingredient Chocolate Ganache Cake (No Bake!)

Classic White Chocolate Ganache

2-Ingredient Chocolate Mousse

Mousse Cake

Chocolate Mousse Pie

Chocolate Pudding

3-Ingredient Chocolate Fudge

Chocolate Cream Pie

How to Store Chocolate Cremeux

To store leftover chocolate crémeux, cover it tightly with plastic wrap or place it in an airtight container and refrigerate. It can be stored for up to 3 days in the fridge. Just ensure the wrap touches the surface of the crémeux to prevent a skin from forming. When you're ready to serve again, give it a gentle stir to restore its smooth texture.

How to Make Chocolate Cremeux

Finely chop the chocolate with a knife. Then, collect it in a bowl.

Pour the milk and cream into a saucepan, mix well and put it on the heat; as soon as it starts to simmer, turn it off.

Meanwhile, combine the egg yolks and sugar in a bowl and mix with a hand whisk, without whipping the mixture.

When the milk and cream mixture is ready, pour half of it onto the egg yolks and sugar mixture, and mix well.

Pour the rest of the liquid.

Mix again.

Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until it reaches a temperature of 179°F (82°C). If you don't have a thermometer, you can dip a spoon into the cream and then take it out: the cream is ready if it leaves the spoon cloudy.

Pour the cream over the chopped chocolate.

Blend with an immersion blender until you obtain a smooth, lump-free mixture; it is also important not to incorporate too much air during this step.

Cover the chocolate cremeux with cling film, placing it in contact with it, and transfer to the fridge for at least 8 hours.

Distribute the chocolate cremeux into individual cups, using a piping bag, to consume it on its own. You can accompany it with your preferred red fruit. Enjoy!