Chocolate & coffee cremeux
- 100 g cream 35% fat
- 120 g milk
- 80 g espresso
- 40 g egg yolk
- 20 g sugar
- 10 g cornstarch
- 1 empty vanilla pod
- 100 g dark chocolate
First mix the cream with the espresso, the milk, the egg yolk, the sugar, the cornstarch and the empty vanilla pod.
Now mix this well and then while stirring bring it to a boil.
After that turn off the heat and add the dark chocolate. Mix it till the chocolate is dissolved and then pass it through a fine sieve.
Now fill your desired mold and tap it a couple of times to remove any air bubbles. Then let it set in your freezer so you can unmold it and once defrosted it has the perfect texture!Â
If you want to fill a mold and create the best shape and details add 1 leaf or 1.6 grams of gelatin to make the cremeux a bit more stable.Â
