Chocolate Cremeux makes about 6 portions
Ingredients
5 oz Whole Milk
5 oz Heavy Cream
2 lg Eggs
1 oz (1/8 cup) Sugar
7 oz Dark Chocolate
2 tsp Vanilla Extract
1 tsp Flake Sea Salt
Directions
1. Chop the chocolate into small evenly-sized pieces and set aside.
2. In a bowl large enough to set over a saucepan filled with about 2" of boiling water as a double boiler, mix the milk, cream, eggs and sugar together with a whisk until combined.
3. Set this mixture over the pot of gently boiling water and while constantly whisking, heat the mixture to 167 degrees F until it just begins to thicken.
4. Remove the bowl from the double boiler and add the chopped chocolate, stirring to melt the chocolate until silky smooth. Add the vanilla and sea salt and stir to combine.
5. Pour the cremeux into individual serving dishes or into a larger dish, depending on how you are going to use it. Cover with plastic wrap directly ont0 the surface of the cremeux and chill at least 3 hours before serving.
6. Allow to temper slightly at ambient temp if chilled for longer periods before scooping into a piping bag for use on a cake or other dessert or serving in individual dishes with your favorite Éban’s cookie.
