Midnight Velvet Chocolate Cremeux

Allergens

Egg, Dairy

Ingredients

• 6 oz bittersweet chocolate
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar
• Pinch of salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 325°F.
2. Finely chop the bittersweet chocolate and set aside.
3. In a medium saucepan, heat 3/4 cup heavy cream until simmering. Pour the hot cream over the chopped chocolate and let it sit for a minute before stirring gently until smooth. Set aside to cool slightly.
4. In a separate bowl, whisk together eggs, granulated sugar, a pinch of salt, and vanilla extract until pale and thickened. Slowly pour in the cooled chocolate mixture while continuously whisking.
5. Strain the mixture through a fine mesh strainer into a clean bowl to remove any lumps.
6. Pour the mixture into 6 individual ramekins or a large baking dish, and place them in a larger roasting pan.
7. Fill the roasting pan with hot water to come halfway up the sides of the ramekins or baking dish.
8. Bake for about 40 minutes, or until set but still slightly wobbly in the center. Remove from the water bath and let cool. Cover and chill for at least 4 hours or overnight.

Chef’s Insight

Use a high-quality dark chocolate for an intense, satisfying experience.

Notes

Make sure to use high-quality dark chocolate for a rich, deep flavor.