A crème anglaise emulsified with a chocolate to create a smoothand creamy texture that most resembles the texture of a baked custard.
Bring milk, cream, sugar and yolks to 84°C / 184°F, creating a crème anglaise.
Strain over unmelted chocolate.
Whisk to incorporate and begin emulsification.
Complete emulsification process by shearing the cremeux with an immersion blender.
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