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Le Chaudron recipe
Crémeux chocolat noir
Dark chocolate crémeux
⏱ 30 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)70% dark chocolate
250 ml (1 cup)whole milk
250 ml (1 cup)heavy cream (35% fat)
4egg yolks
80 g (3 oz)superfine sugar
1 pinchfleur de sel (flaky sea salt)
1 tspvanilla extract
- 200 g (7 oz) 70% dark chocolate
- 250 ml (1 cup) whole milk
- 250 ml (1 cup) heavy cream (35% fat)
- 4 egg yolks
- 80 g (3 oz) superfine sugar
- 1 pinch fleur de sel (flaky sea salt)
- 1 tsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely chop the dark chocolate into even pieces so it melts evenly into the custard.
- Heat the milk and cream in the saucepan until barely simmering for the custard base.
- Whisk the egg yolks with the sugar in the bowl until pale and creamy, without adding too much air.
- Pour the hot milk in a thin stream over the yolk-sugar mixture, whisking to temper, then return to the saucepan.
- Cook the custard to 82°C (180°F) on a thermometer, stirring constantly with a spatula so it doesn't curdle.
- Pour the hot custard over the chopped chocolate, stirring gently until smooth.
- Strain through a fine sieve, add the vanilla and fleur de sel, divide into glasses and refrigerate 4 hours.
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