Chocolate crémeux with olive oil and sea salt
Don’t be intimidated by the word crémeux, this chocolate delight is easy to make and delicious. One of our chefs, Katie, has introduced many new vocabularies and techniques to our puddings over the years, and with this dessert you’ll really look like you know what you’re doing.
Requires cooling and chilling time.
Overview
Prep time
10 mins
Cook time
15 mins
Serves
8
Ingredients
250ml whole milk
250ml double cream
100g caster sugar
55g egg yolks (from about 3 large eggs)
290g dark chocolate (55% cocoa), broken into pieces
To serve
best-quality extra-virgin olive oil
Maldon salt
Method
Step 1
Put 250ml whole milk and 250ml double cream in a pan and bring to the boil. Take off the heat. Whisk 100g caster sugar and 55g egg yolks together in a bowl to fully combine.
Step 2
Pour the warm cream over the yolks and mix. Pour everything back into the pan and gently heat until it reads 90C on a temperature probe.
Step 3
Put 290g dark chocolate (55% cocoa, broken into pieces) in a large heatproof bowl and pour over the cream mix. Leave to stand for 2 minutes, then whisk together until smooth.
Step 4
Pour into a serving bowl, allow to cool to room temperature, then leave to set overnight in the fridge.
Step 5
You can serve the crémeux in a large bowl or scoop out individual portions (using the back of a spoon to make an indent on top), pour over a splash of extra-virgin olive oil and add a sprinkle of Maldon salt.
