- Hand mixer (in picture) - Kitchen digital thermometer
Cut the chocolate into pieces and place in a heatproof bowl. Heat in microwave or double boiler until melted.
Place egg yolks and sugar in a large bowl. Beat with an electric mixer for 1-2 minutes until the mixture is pale.
Bring the milk and cream to the boil in a saucepan over medium heat. Pour the hot milk-cream mixture over the egg-sugar mixture and stir vigorously to incorporate.
Transfer to the saucepan and cook over a low heat, stirring constantly, until you obtain a slightly thick custard that leaves a layer of coating on the wooden spoon.
Pour the hot custard over the melted chocolate and whisk vigorously to create an even, smooth emulsion. Use an immersion blender to smooth out the cream from the non-melted chocolate pieces.
Cover the creamy chocolate with plastic wrap and chill completely in the fridge overnight.
– Quality Ingredients: Use high-quality chocolate with a cocoa content you enjoy for better flavor. – Cooking to nappe: Stir constantly during cooking to prevent lumps and use a cooking digital thermometer that should read 183°F/ 84°Cuntil the texture is slightly thickened and leaves a layer on your wooden spoon. – Blending the mixture: Blend the chocolate crémeux with an immersion blender to smooth its texture or pass it through a sieve to remove any remaining pieces of unmelted chocolate. – Covering in contact: Cover the surface of the crémeux with plastic wrap directly to prevent the formation of a film as it cools.