Easy Chocolate Creameux Recipe

This is essentially a custard dessert. It get’s its richness from the egg yolks. You start off making a dessert sauce called a Crème Anglais which is then poured over chocolate. It’s really simple to make.

I’ve used this creameux as a filling for my Ferrero Rocher Tart, but I can see this this being used as a soft and melt in your mouth filling for cakes. It would pair well with a soft sponge like a chocolate or vanilla chiffon. Your fork would like glide through a dessert like that.

Texture wise, this creameux is almost as thick as a ganache but it doesn’t set like a ganache, it stays soft but thick enough to pipe which means you can use it to decorate a cake. You want to make sure your cake is kept cold through because creameux will melt in hot temperatures.

How to adjust your creameux to your own taste

This is a dark chocolate creameux because I like the bitterness of dark chocolate. Plus it’s not overly sweet.

You can easily adjust your creameux to suit your own taste or what you want to use it for. Just use the chocolate that suits you, white, milk or dark (go as dark as you like).

• White chocolate – White chocolate is already super sweet, so if you’re using white chocolate expect a creameux that’s on the sweeter side. Don’t ask me how to make it less sweet! Use 370g of a good quality white chocolate (it’ll make a difference to the flavor) and reduce the sugar of 50g. Make the rest of the recipe the same way.
• Milk chocolate – Again, the chocolate you use makes a huge difference to the flavor of the end result.

How to make the Crème Anglais

Crème Anglais is a creamy sweet dessert sauce made with cream, milk and egg yolks. Instead of using straight cream like you would in a ganache, we’re gonna use this instead to set the creameux but also to add a deep richness.

• Add the cream and milk to a non stick sauce-pan and heat on low heat. Don’t let it bubble!
• Whisk together the egg yolks, sugar, salt and vanilla until it becomes thick, pale and doubles in volume.

• Begin slowly adding the hot milk mixture to the bowl with the egg mixture. Slow is the key here so that you don’t cook your egg mixture. This is called tempering!
• Once it’s all in there, pour it back into your saucepan and use a spatula to stir on medium-low heat until it thickens, about 3-4 minutes. Do not let it boil it will make your creameux grainy!

• You’ll know it’s done when the anglaise can coat the back of your mixing spoon/spatula.

Making the rest of the Creameux

• Add the chocolate to a large heatproof bowl and pour the anglais through a sieve on top of it. Add the butter, then cover it with a plate and let it sit for 3-4 minutes to melt the chocolate.
• Then use a whisk to combine.
• To emulsify the mixture (mix everything really well) switch over to a stick blender and blend until it’s glossy and smooth. Takes it to the next level.

Tip – If you use the stick blender, make sure it stays fully submerged otherwise it will overly aerate the mixture.

To set your creameux pour it into a dish and cover the surface with plastic wrap. Let it set in the fridge for 5-6 hours. I leave it in there overnight. Then it’s ready to use!

How to store your creameux

It can be stored in an airtight container, in the fridge for up to a week. Always keep any dessert you use this one in the fridge and let it thaw a little before serving so you get that luscious, melt in your mouth experience. When it’s cold, it’s almost as stiff as ganache.