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
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





Please follow and like us: