chocolate crémeux
- 66 g dark chocolate chips
- 2 egg yolk
- 20 g sugar
- 183 g whipping cream
raspberry jelly
- 1 box raspberry jello
- 12 - 18 pieces fresh raspberries
chocolate crémeux
1. Use a sieve to hold the chocolate chips in a bowl. Set aside.
2. Whisk egg yolk and sugar a while.
3. Use stovetop to heat the whipping cream until it just comes to a boil.
4. Whisk 1/4 part of whipping cream into egg yolk and sugar mixture.
5. Add the egg yolk mixture back into the whipping cream pan. Heat it until just before it reaches 185F.
6. Remove the egg yolk mixture from the heat. Pour through to the sieve over the chocolate to melt the chocolate into the egg yolk mixture. (if the crémeux is overheat, the water and oil from the cream will separate, so be careful)
7. Push the chocolate down and melt the chocolate and mix well.
8. Place the glass jars in a muffin tin on an angle and fill halfway with crémeux.
9. Refrigerate until set.
raspberry jelly
10. Clean the raspberries and dry them all.
11. Follow the raspberry jello instruction to make the jelly.
12. Remove the glasses from the muffin tin.
13. Once the jello cool to room temperature, save 6 raspberries for the top decoration. Add the rest raspberries into the glasses, and add jello up to the same level as the top of the crémeux.
14. Refrigerate until all set.
15. Decorate the chocolate crémeux with fine grated chocolate and raspberries. Enjoy!!
ref: Crazy Sweet Creations, Ann Reardon, Mango Publishing Group
