Serves 1
Directions
- 1Weigh out all ingredients and keep them ready.
- 2In a saucepan, whisk together milk, fresh cream, sugar, and cornflour.
- 3Heat the mixture on medium heat, whisking continuously, until it thickens slightly to a custard-like consistency (not fully set).
- 4Pour the hot mixture over the chopped chocolate.
- 5Let it sit for 30-60 seconds, then mix until the chocolate melts completely.
- 6Add the cold cubed salted butter and vanilla extract.
- 7Mix until fully incorporated.
- 8Blend using a hand blender until the crémeux is perfectly smooth, glossy, and emulsified.
- 9Transfer to a container, place cling wrap directly on the surface.
- 10Refrigerate for a few hours until fully set.
Ingredients
- 200 g Dark chocolate, finely chopped
- 300 g Fresh cream
- 100 g Milk
- 45 g Sugar
- 10 g Cornflour
- 25 g Salted butter, cold, cubed
- 1 tsp Vanilla extract
Equipment
saucepanhand blendercontainercling wrap
Tips
- No added salt, as salt comes only from the butter.
- Use for cake decorating, frosting, piping, or on cupcakes.
Related recipes
Fudge Brownies
American · Dessert
Cinnamon Roll Peach Cobbler
American · Dessert40m
Grandma Peggy's Apple Cake
American · Dessert
Blueberry Dump Cake
American · Dessert
Mom's Gooey Sugar Cookie Bars (Greta's)
American · Dessert
Bread Pudding with Whiskey Cream Sauce
American · Dessert1h 1m
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert