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Chocolate Crémeux recipe from El Bulli restaurant
Chocolate crémeux with a smooth and intense texture, made with 70% couverture chocolate and 35% heavy cream, inspired by the creations of El Bulli.
chocolate
creamy
dessert
traditional
sweet
Ingredients
Servings:
4

Ingredients

  • 220 g70% couverture chocolate
  • 260 ml35% cream
  • 3 egg yolks
  • a pinch of sugar
Nutritional Information

Per Serving (Approx.)

Calories
641 kcal
Protein
14 g
Fat
49 g
Carbohydrates
36 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Mix the sugar with the egg yolks using a hand whisk until the mixture becomes whitish and homogeneous.
  • Heat the cream over medium heat until it starts to form small bubbles, making sure it does not boil.
  • Pour the hot cream over the egg yolks, stirring continuously with the manual whisk to prevent the yolks from curdling.
  • Cook this mixture over low heat, approximately at 80ºC, stirring constantly with a spatula until the cream slightly thickens and coats the back of a spoon (this may take between 5 and 10 minutes).
  • Pour the hot cream over the chopped chocolate, ensuring all the chocolate is covered.
  • Let the mixture rest for 2 minutes to allow the chocolate to melt, then gently stir until you have a smooth and shiny cream.
  • Use an immersion blender on the mixture to ensure a uniform texture without lumps.
  • Fill the containers where the cream will be served. If you wish to freeze it, use silicone molds to facilitate later removal.
Recommendations & Tricks
  • If you wish to freeze it, use silicone molds to prevent the creaminess from being lost during the unmolding process.
  • Use high-quality couverture chocolate (70% cocoa) to ensure the taste is intense and authentic.
  • The cream should have 35% fat content to guarantee a smooth and creamy texture.
  • When adding the egg yolks, do so off the heat and mix carefully to ensure the mixture does not begin to set.
  • Add the sugar gradually while stirring to achieve the desired sweetness without overpowering the chocolate flavor.