Chocolate Cremeux with Olive Oil and Sea Salt
If you want to impress your dinner guests, or treat yourself to an indulgent dessert, then this recipe for a rich chocolate cremeux finished with olive oil and sea salt is for you. Though it looks sophisticated enough to serve in a restaurant, it's actually deceptively simple and is a brilliant make-ahead option for a dinner party.
From the book
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150 recipes from the breakfast, lunch and dinner menus at popular restaurant Cook House
Vibrant seasonal cooking
Recipes perfectly suited to the home cook but with restaurant flair
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Introduction
The prep kitchen is piled high with gallons of food – at least there is some left for tomorrow, I think. At the end of every service everything is checked and put away. Use-by dates are checked, the number of remaining portions are noted, things get decanted into smaller tubs. The prep list begins to take shape and the conversation about what everyone knows continues: ‘Do you know if Carol ordered chocolate?’ ‘Do you know if anyone ordered more olive oil?’ Endless checking. ‘Do you know if there’s more pastry in the freezer?’ ‘Do you know how many ice creams got churned?’ Don’t be intimidated by the word cremeux, this chocolate delight is easy and delicious. One of our chefs, Katie, is very talented with pastry and has introduced many new vocabularies and techniques to our puddings over the years. This dessert is simple and easy to replicate at home but will really make you look like you know what you’re doing.
Ingredients
| 250g (generous 1 cup) | whole milk |
| 250ml (generous 1 cup) | double (heavy) cream |
| 100g (3½oz) | caster (superfine) sugar |
| 55g (2oz) | egg yolks (about 3) |
| 290g (10oz) | plain dark (bittersweet) chocolate (55% cocoa), broken into pieces |
| To serve: | |
|---|---|
| best-quality extra-virgin olive oil | |
| Maldon sea salt |
Essential kit
You will need: a temperature probe.
Method
Put the milk and cream in a pan and bring to the boil. Mix the sugar and yolks together in a bowl. Pour the hot cream over the yolks and mix. Pour everything into the pan and gently heat until it reads 90°C/194°F on a temperature probe.
Put the chocolate in a large bowl and pour the cream mix over the chocolate, leave to stand for 2 minutes, then whisk together until smooth. Pour into a serving bowl to set overnight in the fridge.
You can serve in a large bowl or scoop out individual portions, pour over a splash of extra-virgin olive oil and add a sprinkle of Maldon sea salt.
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