Chocolate crémeux

Name: Chocolate crémeux
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 150 ml double cream; 1 Waitrose medium British Blacktail Egg; 50 g caster sugar; ¼ tsp vanilla extract; 100 g No.1 Dark Chocolate 65%, chopped into small pieces; 30 g unsalted butter; No.1 Valli Trapanesi Extra Virgin Olive Oil, to serve; Cooks’ Ingredients Anglesey Sea Salt, to serve

Alex Szrok's dessert is a great one to add to the repertoire – rich and indulgent, but elegant, simple and a real crowd-pleaser. I serve the crémeux with a delicious glug of good extra virgin olive oil and a crack of flaked salt – but it can be also be used in tarts, éclairs and as a ganache for cakes. The possibilities are endless.

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Vegetarian

Serves2
CourseDessert
Prepare10 mins
Cook5 mins
Total time15 mins
Plussetting

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150ml double cream
1 Waitrose medium British Blacktail Egg
50g caster sugar
¼ tsp vanilla extract
100g No.1 Dark Chocolate 65%, chopped into small pieces
30g unsalted butter
No.1 Valli Trapanesi Extra Virgin Olive Oil, to serve
Cooks’ Ingredients Anglesey Sea Salt, to serve

In a small saucepan, bring the cream to a gentle simmer, stirring so as not to catch. In a medium mixing bowl, combine the egg, sugar, vanilla and a pinch of salt.
Add a steady stream of the hot cream to the egg mix, whisking continuously, leaving a small amount of cream in the pan.
Add the egg and cream mix back to the pan, whisking continuously, and place on a lowmedium heat. Cook, stirring continuously, until thick enough to coat the back of a spoon to make a custard.
Put the chocolate and butter into a medium heatproof bowl. Once the custard is thickened, pour into the chocolate and beat until melted and the mixture is combined and smooth.
Transfer to 2 x 200ml ramekins or small bowls, then cover and chill until set. Top with a glug of extra virgin olive oil and a generous pinch of salt, then serve.

Typical values per serving when made using specific products in recipe