Better, More Creative, Food & Cooking Content

Chocolate Crémeux Dessert

Chocolate Crémeux Dessert Recipe


Chocolate Crémeux

  • 200 g chocolate
  • 150 ml milk
  • 150 ml cream
  • 2 eggs
  • 2 tbsp sugar

Recipe for Almond Praline

  • 100 g almonds
  • 200 g sugar
  • 1 tbsp water
  • 1 pinch of salt

Cherry Compote

  • 300 g pitted cherries
  • 100 g sugar
  • 1 tsp corn starch


Chocolate Crémeux

  • Chop chocolate and set aside in a heat proof bowl. In a pot, bring milk and cream to a simmer. While the milk and cream is heating through, whisk together the eggs and sugar until light yellow in colour.
  • Once the milk and cream has come to a simmer, slowly stream the hot milk mixture into the egg and sugar mixture, whisking constantly. Pour this back into the pot and heat on low stirring constantly so the eggs don't over cook.
  • You'll know when the custard is finished when it coats the back of a spoon. Pour the warm custard over the chopped chocolate and let sit for a few minutes. Whisk until smooth. Add in a pinch of salt, whisk and then cover so the crémeux doesn't form a skin. Refrigerate until set.

Almond Praline

  • In a pot, combine almonds, sugar and water. Cook on medium until sugar becomes a dark caramel colour. Remove from heat and stir in a pinch of salt then transfer to a parchment lined baking sheet. Set aside to cool and harden. Once cool, pulse in a food processor or bash up with a rolling pin to create small pieces.

Cherry Compote

  • Stir together sugar and corn starch then add in the cherries. Stir and cook on low for 15 minutes until cherries have softened. Transfer to a bowl or container and set in the fridge to cool.