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Chocolate crémeux

Chocolate crémeux

David Brown, Head Chef at Lewtrenchard Manor, shares this most chocolatey of recipes. Easy to make, it’s definitely dinner-party worthy!


  • 120g whole milk
  • 120g double cream
  • 40g caster sugar
  • 4 egg yolks
  • 1 gelatine leaf
  • 120g dark chocolate
  • 2 punnets of fresh raspberries


To make the crémeux

  1. Soak the gelatine in cold water.
  2. Pour the milk and cream into a pan, and place on a medium heat.
  3. Add the egg yolks and sugar into a mixing bowl and whisk until fluffy.
  4. Once the milk and cream come to the boil, add the liquid to the egg yolk mixture slowly, while whisking.
  5. Return to the hob and heat to 83°C.
  6. Remove the gelatine from the water, squeezing out excess liquid, and add it along with the chocolate to the cream.
  7. Pour this mixture into a container and chill until set.

To serve

Arrange the raspberries in the bottom of a bowl and with a warm dessert spoon, make a quenelle.

Recipe by David Brown

Head Chef

Lewtrenchard Manor


David Brown, Head Chef, Lewtrenchard Manor

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