- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 5 large egg yolks
- 1/2 cup sugar
- 2 teaspoons kosher salt
- 9 ounces dark chocolate (70 to 72 percent cacao), such as Valrhona Guanaja, finely chopped
- Sweetened whipped cream and chocolate shavings, for serving
How to make this recipe
In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat. In a medium bowl, whisk the egg yolks with the sugar and salt. Gradually whisk in the hot cream. Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is slightly thickened and coats the back of the spoon, about 5 minutes.
Strain the custard through a fine sieve into a heatproof bowl. Add the chopped chocolate and let stand until melted, about 2 minutes. Whisk vigorously until smooth, then pour the <em>crémeux</em> into a shallow glass or ceramic dish. Press a sheet of plastic wrap directly onto the surface of the <em>crémeux</em> and refrigerate until set, at least 6 hours or overnight. Spoon the <em>crémeux</em> into glasses, top with sweetened whipped cream and chocolate shavings and serve.
The chocolate crémeux can be tightly wrapped in plastic and refrigerated for up to 2 days.
Leong likes Valrhona Guanaja's balance of bitter and sweet. It's available at specialty food shops and from valrhona-chocolate.com.
Toffee-and-chocolate-scented Madeira: Broadbent 5-Year Reserve.