Salted Bittersweet Crémeux with Toasted Hazelnuts

I’ve had my last issue of Food and Wine opened to the same recipe for long enough that the magazine is now a bit misshapen. I came upon a recipe for a Bittersweet Chocolate Crémeux that looked delicious. I had never heard of a “crémeux” before, but it’s a rich French pudding. My French heritage got the better of me, and I decided it needed to be made. The fact that it’s salted chocolate makes it that much more awesome.

Bittersweet Cremeux

And seeing as I can never leave anything alone, I toasted and chopped some hazelnuts to garnish the top.

Bittersweet Cremeux 2

Think of the creamiest, most decadent chocolate pudding you’ve ever had, add sea salt to it, and magnify the intensity by about 1000, and this is it. I love canned pudding off a buffet table, but this crémeux is out of this world!

Yield: 8

Salted Bittersweet Crémeux with Toasted Hazelnuts

Salted Bittersweet Crémeux with Toasted Hazelnuts
Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes


  • 1 1/2 C heavy cream
  • 1 1/2 C whole milk
  • 5 large egg yolks
  • 1/2 C sugar
  • 1 Tbsp sea salt
  • 1 10-ounce bag bittersweet chocolate chips (I used Ghirardelli 60% Cacao Chips)
  • 1/4 C hazelnuts, toasted and chopped
  • 1 pint heavy cream
  • 1 Tbsp. sugar
  • 1 tsp. vanilla bean paste


In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat.

In a medium bowl, whisk the egg yolks with the sugar and salt. Gradually whisk in the hot cream, a little at a time, to temper the yolks. Transfer the mixture back to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon (5-10 minutes). The custard should be slightly thickened and coat the back of the spoon.

Place the chocolate chips in a heatproof bowl, and strain the custard over top through a fine-mesh strainer. Let the mixture stand until melted, about 2 minutes. Whisk vigorously until smooth, then pour the crémeux into a shallow glass or ceramic dish. Press a sheet of plastic wrap directly onto the surface of the crémeux and refrigerate until set, at least 6 hours or overnight.

When ready to serve, whip the cream with the vanilla bean paste and the sugar. Serve the crémeux topped with the toasted hazelnuts and the whipped cream

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This was a little saltier than I was anticipating…I might cut it back to half a tablespoon the next time I make this. It’s still REALLY good.

BIttersweet Cremeux 3

It’s worth the overnight wait for it. And since it’s been really hot lately, a nice cool, creamy dessert like this is just perfect!

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