Infotel Magazine | Edition 3 | 2016

ecipe of the month
CHEF’S CORNER
Chocolate Cremeux
Method
Start by making the sponge, put the egg
whites into a mixing bowl and whisk
gradually adding the sugar until stiff
meringue consistency
With the machine still running add the
yolks and once incorporated stop the
machine. Fold in the cocoa powder.
Spread this onto a tray lined with grease
proof paper and bake in the oven at
160°C for 15 minutes. Remove from the
oven and allow to cool.
For the cremeux whisk the yolks and
sugar together until pale. Bring the milk
and cream to the boil and pour on to the
yolks whisking continuously, return this
mixture to a clean pan and cook out
slowly to 86°C.
Once cooked cool to 50°C. Melt the
chocolate gently over a bain marie, once
melted, gradually add the custard and
emulsify with a hand-mix. Pour this into
the lined baking frame and refrigerate
until set.
For the caramelia mousse soften the
gelatine and melt the chocolate, make
a pâte à bombe with the egg yolks and
sugar, add the softened gelatine.
Semi-whip the cream. Fold the pâte à
bombe into the chocolate then add the
whipped cream, place this into a piping
bag with a nozzle.
To plate up roche the cremeux and place
onto the plate, add a small amount of
crushed Maldon salt and gold leaf, pipe
on the caramelia mousse, garnish with
chocolate and caramel sauce and
caramelised peanuts.
Ingredients
Garnish:
45g Caramelised Peanuts
3g Maldon Salt
Caramel Sauce
Gold leaf
Chocolate Sauce
Sponge Base:
250g Egg Whites
300g Sugar
200g Yolks
60g Cocoa Powder
Cremeux:
250g Whipping Cream
250ml Whole Milk
100g Egg Yolks
50g Sugar
240g Dark Chocolate
Caramelia Mousse:
170g Valrhona
Caramelia Chocolate
150g Egg Yolks
100g Sugar
2 Sheets Gelatine
380g Double Cream
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