{"id":2364,"date":"2012-08-21T22:23:20","date_gmt":"2012-08-21T12:23:20","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=2364"},"modified":"2021-02-09T13:41:00","modified_gmt":"2021-02-09T02:41:00","slug":"chocolate-cream","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/chocolate-cream\/","title":{"rendered":"Chocolate Cream or Chocolate Cremeux Recipe"},"content":{"rendered":"
Rate it <\/a><\/span>\n\t\t\t \t\t\n\t\t\t\t\t\t\t4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n
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\nChocolate 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”.<\/p>\n

Chocolate Cremeux Recipe Ingredients<\/h3>\n

200g (7.05 ounces) Milk Chocolate
\n270g (9.52 ounces) Dark Chocolate
\n550g (19.4 ounces) or 2 1\/4 cup plus 1 Tbsp cream<\/a> 35% fat
\n120g (4.23 ounces) egg yolks (approx 5-8 yolks)
\n60g (2.12 ounces) or 1\/4 cup plus 1 tsp sugar<\/p>\n

If you overheat your cremeux it will split – meaning the oil and water in the cream will separate so instead of a smooth,\u00a0creamy, rich chocolatey custard, you will have an oily mess. \u00a0Watch the video below for a tutorial.<\/p>\n

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