Chocolate Crémeux

Chocolate Crémeux: Creamy chocolate indulgence. Image: Adobe.

Chocolate Crémeux – Celebrate World Chocolate Day

Get ready for the ultimate creamy indulgence. Some Chocolate Crémeux is coming your way on World Chocolate Day.

Chocolate Crémeux

Chocolate Crémeux: Creamy chocolate indulgence. Image: Adobe.

If you are looking for an excuse to indulge in Chocolate Crémeux, you are lucky. 7 July is World Chocolate Day, so it is the perfect day to eat as much chocolate as you can! But why not make it a week of enjoying your favourite sweet treat?

There is just something about chocolate that is so satisfying and uplifting. It can brighten the darkest of days and sweeten a rough day. With this Chocolate Crémeux recipe in your hand, you are in for a real chocolate treat.

Chocolate crémeux is intensely flavoured, smooth and creamy. To get your chocolatey dessert rich and mesmerising, make sure to use good quality chocolate with at least 70% cacao. The darker the chocolate, the better it will be.

For the ultimate taste experience, frozen raspberries and lemon juice are included in this recipe. And a sprinkle of chopped pistachios on top adds a nutty flavour and crunchy texture.

Prepare this blissfully delicious chocolate crémeux to celebrate World Chocolate Day! Remember to remove the chocolate crémeux from the fridge about 30 minutes before serving. Enjoy!

Chocolate Crémeux recipe

5 from 1 vote
Recipe by Petrus Madutlela Course: DessertCuisine: GlobalDifficulty: Easy
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  • Cremeux
  • 100 g cacao solids dark chocolate, coarsely chopped (70% + dark chocolate)

  • 3 egg yolks

  • 200 ml double cream

  • 120 ml full cream milk

  • 3 tablespoons sugar

  • 1 teaspoon salt

  • Macerated raspberries
  • ½ cup fresh or frozen raspberries

  • 2 teaspoons sugar

  • 2 teaspoons lemon juice

  • 1 tablespoon pistachios


  • Cremeux
  • Add cream, milk, sugar and salt to a saucepan and bring to a medium simmer. Turn off the heat.
  • Whisk a little of this mixture into the egg yolks. This will prevent curdling when the rest of the hot cream mixture is added.
  • Gradually pour in the rest of the cream mixture, whisking constantly (or the mix will cook and resemble scrambled eggs!)
  • Pour the hot custard through a sieve into a bowl containing the chopped chocolate. As the chocolate melts, mix to combine.
  • Pour into glasses or ramekins and refrigerate for at least two hours.
  • Macerated Raspberries
  • In a small bowl, combine the raspberries, sugar, and lemon juice. Allow macerating for about five minutes.
  • To finish, top the set chocolate with the raspberries and a sprinkling of chopped pistachios.


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