Brian Mercury’s Chocolate Cremeux

Chef Brian Mercury showed us how to create sweet treats with a little less sugar while keeping the sweetness and dessert course delight at LTAF this year. Here is one of his recipes. 

Low Sugar Chocolate Cremeux
SERVES 8
Executive Pastry Chef Brian Mercury, Oak + Rowan 

1 pound 70% dark chocolate
1 ½ cups heavy cream
¾ cups whole milk
2 oz sugar
2 pinches salt
5 each egg yolks

Heat milk, cream, sugar and salt in a sauce pan till almost a simmer.

Temper the warm cream mixture with egg yolks, a little at a time, no more than a third of cream mixture.

Bring remaining cream to a boil and immediately pour in yolk mixture, stir for 10-15 seconds

Strain mixture through a fine mesh strainer directly over chocolate and stir until thick and smooth. Pour into desired molds and chill to set, 4 hours to overnight

 

 

 

 

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