Chocolate Cremeux

Thu, 2 July 2026

Chocolate Cremeux

Crème Anglais 

• 500ml whole milk 
• 250ml double cream 
• 150g egg yolks 
• 110g sugar

Cremosa

• 335g 70% dark chocolate

To serve

• Raspberries
• Toasted hazelnut

Method

Bring milk and cream to a boil, in a bowl combine yolks and sugar, pour over. Whisk to combine.  Return to a clean pan and cook out until the anglaise coats the back of a spoon.

The ratio for this is 3:1, as long as you use 1 3rd chocolate to weight of the anglaise, it will set.

Take the hot anglaise and pour over the chocolate and leave to sit for 2 minutes, stir to combine. Pour into a tray to set, cover with contact cling film. Allow to set.