Ann Reardon

Chocolate Cream or Chocolate Cremeux Recipe

chocolate cremuex recipe
Chocolate cremeux or chocolate cream is a versatile element that you can use in a range of desserts. It is not as sweet as ganache but is richer than a mousse. In the words of one of my friends, “this is the best dessert I have ever tasted”.

Chocolate Cremeux Recipe Ingredients

200g (7.05 ounces) Milk Chocolate
270g (9.52 ounces) Dark Chocolate
550g (19.4 ounces) or 2 1/4 cup plus 1 Tbsp cream 35% fat
120g (4.23 ounces) egg yolks (approx 5-8 yolks)
60g (2.12 ounces) or 1/4 cup plus 1 tsp sugar

If you overheat your cremeux it will split – meaning the oil and water in the cream will separate so instead of a smooth, creamy, rich chocolatey custard, you will have an oily mess.  Watch the video below for a tutorial.


Break up your chocolate and place in a bowl with a sieve resting over the top.
Put the cream in a saucepan and bring to the boil.
Whisk together the yolks and the sugar. Slowly whisk in the cream and then pour it all into the saucepan.
Return to the heat and stir constantly until just before it reaches 85C (185 degrees Fahrenheit).   Remove from heat and immediately pour through the sieve over the chocolate.
Push your chocolate down so it is all covered and leave for a couple of minutes to melt. Stir gently to combine.

To make the dessert pictured above place you glasses in a muffin tray on an angle and half fill with cremeux. Leave in the fridge to set.

Make a batch of raspberry jelly or jello and add in some fresh or frozen raspberries, cool and then pour over the cremeux, obviously you need to stand you glasses up straight before you do this. Top with chocolate garnish to finish.

For a more complex dessert I also use cremeux in the recipes pictured below. You can click on the pictures to see the recipes.
chocolate cream recipe reardon how to cook that


chocolate cream cake best

elegant dessert recipe ann reardon

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34 Comments View Comments

  1. 2outpost

  2. What can be substituted for eggs in creameux?

    • HI Sindhu, eggs are a key ingredient and should not be replaced.

  3. Hi Ann!! Thanks for the recipie! I am looking to make a white chocolate cremeux that I will flavour with coffee and use alongside a buttercream for a cake filling. I fear that using white chocolate may make for a runnier cremeux due to the lack of cocoa solids. To help add thickness to the cremeux, could I stabilise the custard by adding corn starch to the egg yolks and then allow the stabilised custard to boil so that a thicker custard and ultimately thicker cremeux is achieved?

  4. Rating: 3.5

    I made the recipe but the cremeux was too thick, i am guessing due to the fat content.if i replace 25% of the cream with milk ,its more soft.

  5. What if you don’t have a candy thermometer? or any other one?

    • Hi Kenya, The video that goes up tomorrow will show you a couple of ways you could keep an eye on the temperature for something similar. Check it out once it is up on friday.

  6. Rating: 5

    Hi Ann, to decorate this, I wanted to make chocolate swirlies with it (not the vodka one). The caption in the video says you use undiluted cordial. I tried looking at the store but I didn’t find it. Do you know where I can find some?

    • Hi Brittany, If you can’t get standard cordial where you are, you can make a sugar solution about 30% sugar by weight.

  7. How many individual cups will this make? Also what temperature do we turn on the oven to boil the cream? (Before you added the egg yolks) Can you use a candy thermometer when you mix cream and egg yolks together?

    • Hi Brittany, one lot of the recipe will make 800ml of the cremeaux. How many cups you can make will depend on the size of cup or glass that you use. I heated the cream on the stove in a saucepan on high till it JUST comes starts to bubble. Don’t let it boil over. The temperature you use will depend on your stove. A candy thermometer should be perfect.

      • Rating: 5

        Thank you.

  8. i’d like to make this dairy free. What can I use instead of cream?

  9. Hi Ann – Your chocolate cremeux is the best – please advise what thermometer you recommend for chocolate as I have a digital one but it seems to alter quite a bit and I do not think the reading is correct. thank you – tina

    • for chocolate the best thermometers are the infared ones as you get an instant temperature reading.

  10. I made this with white chocolate and a homemade raspberry jello and it was great!!!!

  11. Hi Ann,

    I really want to make this dessert and I live in England but I don’t know what cream to use!

    Thanks So much for your help!

    • Hi Anne, any cream that is around 35% fat will be fine

  12. Hi Ann. I was looking for how to make or where to get chocolate decorative straws and by accsident found your site. I absolutely love it…thank you! I want to try making this jello but don’t know what you mean by cream in you recipe for the cremeux??? Will you please explain to me if its milk or what is it you use called “cream” in the recipe. Thank you much!

    • Hi vera the cream is the fat that rises to the top of fresh milk, in the US it is called heavy cream, here in Australia it is pure cream, whipping cream, pouring cream or thickened cream any of those are good for this recipe. If you look at the nutritional information it should be around 30g fat per 100g of cream.

  13. Greetings Ann

    Thank you for your many wonderful tutorials, and all for FREE!! Please could you tell me whether this cremeux recipe can be used as filling in cake layers? and how many days will it last if not refrigerated? I fancy it would taste wonderful in celebration cakes. What do you think? Dear me! questions ,questions,questions! Thanks Ann

  14. ann – after quilting for ~30 years, I needed a new hobby. with 3 grandchildren, I have taken up cake decorating. I have been all over the web to self-teach, and by far your site is my favorite. recipes and techniques are clear, concise and I can’t wait to try all of them! as an added bonus, I love the aussie accent ! thanks for sharing your knowledge and experience with us. marty

    • Thanks for taking the time to write such a lovely comment, I am sure your grandkids will enjoy your cake decorating.

  15. Hey Ann! I made this tonight for a dinner party and everyone LOVED it! I used strawberries instead and added just a little bit of mint to the chocolate and topped it with a white chocolate flower you showed me how to make. Thanks so much, it was as delicious as it was pretty! Here’s a picture:
    And the flower:

    • Love the pic with the light behind it, beautiful thanks for sharing

  16. How long does it Take to set I only have 130 Minutes to cook and I would love to cook this but I don’t know how long it takes to set. Oh and can we speed up the setting it by Putting it in the fridge.

    • Hi Kate, yes definitely put in the fridge to set, however you will have to wait for both the cremeux and then the jello to set so to be safe you need at least a couple of hours for each of them.

  17. Hello Ann!

    I’m watching you and your recipes approx. one year and a half and Id like to thank you. I have tried to do a lot of things, e.g. the chocolate bowls (one time the balloon exploded. My kitchen has still chocolate patches here and there because they’re a bitch to get them away. ^^)

    Anyways, my girlfriend is allergic to eggs. Could you tell me if you could substitute the eggyolks for something else – and, if possible, something that tastes similar? Because as far as I know, eggyolk contain a lot of fat as well.

    greetings from germany!

    • Hi Eneko, So sorry about the balloon : ( This recipe is essentially a rich thick chocolate custard. So you could make a normal custard using egg free custard powder and while it is still hot pour it over the chocolate, allow the chocolate a minute or two to melt and then stir well. It will not taste as rich and creamy as the real deal but will still be yummy.

  18. Hi Ann,

    What is the brand of the white and dark chocolate you used for this recipe? (sorry for my question as it might sound redundant to you). I just got a little bit confused about using the real and not real chocolate, or the chocolate with coco butter and the chocolate without the coco butter. When is it best to use the real and non-real chocolate. Do you have any other chocolate brand suggestion aside from Nestle white and dark chocolate bars? Can I use Cadbury, or Ghirardelli?

    simply me,

    • Hi Marilen, For recipes like this and in baking where it is melted and mixed with other ingredients it does not matter what chocolate you use, it does not need to be tempered. You only need to worry about that if you are making chocolate decorations. Yes you can use cadbury, I really like the taste and ghirardelli.
      It is best to use the not real chocolate (contain veg oil) if you do not want to or don’t have time to temper chocolate for decorations and bowls and boxes.
      The advantages of real chocolate (with cocoa butter) is that is melts in your mouth easily which contributes to that true chocolate experience and to most people it tastes far superior to the not-real chocolate.

  19. Texture is wonderful mouth watering. great dessert. this time i will try this in my restaurant.

  20. Amazing, delicious!

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