Makes almost 1½ cup. Enough to generously frost 6-8 cupcakes. Recipe can easily be doubled, or halved. Served on its own as a dessert, this is enough for 4 servings.
Ingredients
145g (or 5.1 ounces) dark chocolate, I used chocolate with 58% cocoa solids
10g (or 2 teaspoons) unsalted butter
100g (or ⅓ cup + 4 teaspoons) whole milk
155g (or ½ cup + 2 tablespoons + 1 teaspoon) whipping cream
Finely chop the chocolate and place in a medium-sized bowl with the butter. Set a strainer over the bowl and set aside.
Combine milk and cream in a medium-sized, heavy-bottomed saucepan.
In a medium-sized bowl, whisk together sugar and cornstarch. Add a splash of the milk mixture and whisk until smooth. Add the egg yolks and whisk until foamy.
Place the milk mixture in the pan over low heat, stirring with a spatula, and allow to just come to a simmer. Slowly drizzle the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. Once all of the milk mixture has been added, pour the egg mixture back into the saucepan.
Cook over low heat, stirring constantly with a spatula, until the mixture thickens and a thermometer inserted registers 82-83°C/180-183°F. Immediately remove from heat and pour into the strainer over the chocolate and butter in the bowl. Discard any curdled bits.
Allow to sit for a minute, then stir the custard into the chocolate until the chocolate and butter have melted and the crémeux is an even color.
Cover the surface of the crémeux with plastic wrap, pressing the plastic directly onto the surface of the crémeux with your hand, and refrigerate for one day to give the crémeux time to set up. The crémeux will keep, covered and refrigerated, up to 3 days.
Recipe by The Tough Cookie at https://thetoughcookie.com/2017/04/28/dark-chocolate-cremeux-frosting/