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Bookmark Recipe

Neven’s Chocolate Cremeux with Orange Caramel

A delicious dessert for all the chocolate lovers!

4 people

Ingredients

  • 2 x eggs

    1 tbsp caster sugar

    150ml cream

    150ml milk

    200g plain chocolate, broken up (minimum 55% cocoa solids)

    To serve:

    Crushed amaretti biscuits

    Orange segments

    Mini malteesers

    Mint sprigs

    Orange caramel (method included)

  • 225g caster sugar

    1 tbsp powdered glucose

    400ml Orange Juice

Chocolate Cremeux

  • 2 x eggs

    1 tbsp caster sugar

    150ml cream

    150ml milk

    200g plain chocolate, broken up (minimum 55% cocoa solids)

    To serve:

    Crushed amaretti biscuits

    Orange segments

    Mini malteesers

    Mint sprigs

    Orange caramel (method included)

Orange Caramel

  • 225g caster sugar

    1 tbsp powdered glucose

    400ml Orange Juice

Method

Copy Text

For the chocolate cremeux:

Whisk eggs and sugar until thickened

In a medium saucepan heat cream and milk until scalded and then pour over egg mixture

Return to the pot and slowly cook, stirring continuously until the mixture coats the back of a wooden spoon/spatula

Pour over chocolate in a bowl and blend with hand blender

Transfer to glass serving dishes or a container and allow to set overnight in the fridge

To serve, if chilled in a large container, scoop the cremeux onto plates. Sprinkle over the crushed amaretti biscuits and malteesers. Arrange the segments of orange around the cremeux and finish with sprigs of mint.­

For the orange caramel:

Place the sugar, glucose and 250ml (9fl oz) of water into a heavy-based, high sided pot.

Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour. The sugar syrup should be a thick honey consistency but not too runny.

Add the orange juice slowly, it will boil up vigorously so take care at this point, whisk until the sugar has dissolved and you are left with a smooth syrup.

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Method

Copy Text

For the chocolate cremeux:

Whisk eggs and sugar until thickened

In a medium saucepan heat cream and milk until scalded and then pour over egg mixture

Return to the pot and slowly cook, stirring continuously until the mixture coats the back of a wooden spoon/spatula

Pour over chocolate in a bowl and blend with hand blender

Transfer to glass serving dishes or a container and allow to set overnight in the fridge

To serve, if chilled in a large container, scoop the cremeux onto plates. Sprinkle over the crushed amaretti biscuits and malteesers. Arrange the segments of orange around the cremeux and finish with sprigs of mint.­

For the orange caramel:

Place the sugar, glucose and 250ml (9fl oz) of water into a heavy-based, high sided pot.

Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour. The sugar syrup should be a thick honey consistency but not too runny.

Add the orange juice slowly, it will boil up vigorously so take care at this point, whisk until the sugar has dissolved and you are left with a smooth syrup.