Step 1

Semi-melt the chocolate in the microwave or over double boiler in a plastic, microwave safe bowl.

Step 2

In a large enough bowl, with the help of a Hand whisk, whisk together sugar and egg yolk until slightly fluffy for about 1-2 minutes.

Step 3

Bring milk and cream to a simmer in a saucepan on medium heat then remove it as soon as it starts simmering. Make sure it is simmering but not boiling.

Step 4

Pour the warm milk-cream mixture over the egg yolk mixture slowly while whisking vigorously with a Hand whisk. This stage is effectively tempering the egg yolks.

Step 5

Pour the mixture back into the saucepan and cook on medium heat until the temperature reached 82C / 180F.

Step 6

Remove the cream from the stove as soon as the cream reaches the desired temperature. Do not cook it further as the mixture will curdle.

Step 7

Pour custard over semi-melted chocolate and stir throughout with a rubber spatula or hand blend it until fully incorporated.

Step 8

Place the cream into a shallow bowl or container, cover the surface with plastic wrap and refrigerate to set for a minimum of 6 hours.

Step 9

After 6 hours, use the cremeux according to the recipe. Any leftover can be refrigerated for 2-3 days.