Chef Eddy’s Chocolate Crémeux

When we entertain in the summertime, we often lean toward serving savory tarts with salads and cheeses. A great way to finish the meal is to serve silky, smooth chocolate crémeux with apricot coulis – it’s simply explosive on the taste buds.

Apricots are superb dipped in dark chocolate with a cocoa content between 55 to 64 percent.

Apricots are superb dipped in dark chocolate with a cocoa content between 55 to 64 percent. At that cocoa content range, you can still taste the full acidic sweetness of the dried apricots. Dried apricots are fantastic in bringing out the fruity flavor notes of chocolate.

Turns out, the combination is a healthy one as well. Dried apricots are high in fiber and carotenoids, plus, as a bonus, you get the high antioxidant level of chocolate. Carotenoids are antioxidants that help protect us from cancer, heart disease and bad cholesterol.

For the recipe below, it is important to use chocolate with the correct amount of cocoa content. Between 60 and 65 percent is good. If you go higher than those numbers, nuances of the apricot coulis may get lost. You do not want to use chocolate chips, regardless of their cocoa content. The low content of cocoa butter in chocolate chips will interfere with composing a smooth and creamy chocolate crémeux.

Get started by making the crémeux and pour it in the glasses. You can do this a day ahead. To make it right, you will need a digital thermometer. If you do not have one, you will need to get one. Once prepared, place the crémeux well wrapped in the refrigerator, as chocolate products easily absorb refrigerator scents.

For the apricot coulis, select ripe apricots and puree those until very smooth. Add more sugar if needed. I recommend extra fine granulated Imperial Sugar or Dixie Crystals. For an added dimension, I like to use a splash of apricot liquor or Kirsch. You also can do this a day ahead and store in the refrigerator. The crumble is optional but very good, if you like a touch of a crunch. Find the crumble recipe in the recipe archive at “Figs with Mascarpone.” Crumbling some butter cookies also does the job.

When you are ready to serve, spoon some apricot coulis on top of the crémeux, place some apricot quarters in the glass and sprinkle with some crumble topping.

Chocolate crémeux
Yield: up to 6 servings
½ Cup (4 oz) Heavy cream 120g
1 cup (8 oz) Milk 240g
3 3 Egg yolk 3
6 Tablespoon (3 oz) Extra fine granulated sugar 90 g
6 oz (6 oz) Dark chocolate 60-65% cocoa content 180 g

1. Pay close attention to the method and temperatures or you will end up with a curdled mess!
2. Bring the cream, milk and about half of sugar to a boil in a small saucepan. Meanwhile in a bowl, whisk the egg yolk smooth and very rapidly whisk in the remaining sugar. Make sure no egg yolk and sugar lumps are still visible.
3. Pour a quarter of the boiling milk into the egg yolk mixture and whisk quickly. Pour the tempered egg mixture into the heated milk and on low heat stir the mixture to 183⁰F (81⁰C) while CONSTANTLY stirring using a rubber spatula. Remove from heat and pour into another bowl to stop the cooking process.
4. Add the chocolate and using an immersion blender or whisk make the mixture smooth. Pour into glasses and place covered in a refrigerator.

Apricot Coulis
Yield: up to 6 servings
6 6 Apricots, ripe 6
1/4 cup (2 oz) Extra fine granulated sugar 60 g
1-2 Tablespoon (1/2 oz -1 oz) Apricot or Kirsch Liquor 15-30 g
1 1 Passion fruit, optional 1

Combine the apricots, sugar and liquor in a pitcher and blend smooth using an immersion blender. If the apricots are meaty and refuse to come to a puree, add some orange juice or water. Once smooth add the juice and seeds if desired from a passion fruit.

Find the crumble recipe in the recipe archive at “Figs in Red Port Reduction.”