Dark Chocolate Cremeux with Caramelised Hazelnuts

The silkiest, creamiest chocolate dessert you will ever try. This dark chocolate cremeux recipe is served with caramelised hazelnuts, flaky sea salt and a touch of olive oil to give decadent forerro rocher vibes. A dessert that is equally simple and sophisticated.
Dark Chocolate Cremeux with Caramelised Hazelnuts
Dark Chocolate Cremeux with Caramelised Hazelnuts
Dark Chocolate Cremeux with Caramelised Hazelnuts
If there was a competition between all the chocolate pastry sweets to see which is the creamiest, this chocolate cremeux one would take the cake (pun intended).
This is the perfect dessert to make when entertaining, especially Easter time! I mean, adorable cremeux rocher eggs? It’s my kind of posh Easter treat. Plus it’s so simple, and you can make it in advance and of course, impress all your guests.
If you’ve never made (or tried) a cremeux before, this is your day. I’m showing you just how easy it is to make, with only a few ingredients, and some setting time in the fridge, you’ll be serving up a fancy French classic like a pro.
Let’s dig in.
What is a chocolate crémeux, and what do I do with it?
A cremeux is a set custard / Crème anglaise. It can be spiked with all kinds of flavours, and used in different ways, like frosting for a cake instead of buttercream or ganache, filling a tart or as a pastry cream for other pastries, or as in this case, on its own as a plated dessert (because it’s awesome).
What’s involved? (Full recipe card below)
You start by making the creme anglaise. I like to make this over a double boiler (a boil set over a pot of simmering water) whisking your milk, cream, sugar vanilla and eggs, bringing it up to a temperature of 85 C / 185 F. The mixture will begin to thicken at around 80 C / 175 F. Many recipes will call for making it straight in the saucepan, if that;s how you like to make it, go for it. I like the double boiler method as a simpler and more food proof method.
Then you add in your flavouring into the creme anglaise, in our case, dark chocolate. Then you pour into a mould and set. Simple as that.
While it’s doing its thing in the fridge, you’ll make your caramelised hazelnuts. Heat up the maple syrup in a small pan, when it bubbles, add the hazelnuts, stir it around for a few minutes then add pour out onto a sheet pan lined with baking paper to cool.
Fun variations to try
- Add some espresso or instant coffee to make a mocha flavour.
- Serve with a cherry compote for black forest vibes.
- Make it boozy, add some whisky or a touch of red wine.
- Add a side of whipped cream and fresh fruit.
Cooking tips and tools for success
- You’ll need a thermometer. Getting the custard to 85 C / 185 F is important to get more of a solid set. You can take it to 65 C / 149 F but it will be a much softer set consistency.
- Whisk your creme anglaise. Make sure you keep whisking during the custard making process, this will make sure the custard won’t get hot spots and curdle.
- Caramelising hazelnuts. You want to cook them long enough that they will harden once cooled, this is called ‘crack point’ when the sugars start to form new compounds (between 148 C / 300 F and 154 C / 310 F). You can test with a thermometer or eyeball. When it is bubbling, you’re looking for the maple to have reduced and darkened slightly.
- Use a lined sheet pan. Don’t pour the caramelised hazelnuts directly onto the tray without baking paper or they will stick to it.
- Let them cool. Make sure you don’t touch the caramelised hazelnuts until fully cooled, the sugar temp will be very hot!
Plating up: To rocher or not to rocher - also what is a rocher?
A rocher is a smooth, oval shaped scoop of something yum. In this case, chocolate cremeux. It can take some practice (I certainly have not nailed it!), so don’t put too much pressure on your plating. You just want a nice dessert spoon scoop in the middle of your plate. Create a little indent with the back of your spoon into the chremeux, then add a small drizzle of olive oil. You can plate up the hazelnuts however you like, a nice little cluster on the side works well.
More tasty sweet treats to love:
If you’ve got a craving for something simple and sweet, my cinnamon roll nut granola should come with a warning, it is highly addictive! My Whipped ricotta croissant with honey is super moreish and easy to make, as are my Jam & creme fraiche croissant, and cheesecake and blueberry croissant. My For a fruity twist, my Roasted strawberry tart and Roasted strawberries with whipped ricotta are a must.
Yes! You can make the whole thing a couple of days before. Just keep everything covered so it stays nice and fresh.
Store in an airtight container for up to 3 days.
Ingredients and substitutions


How to make it - step by step!

To make your creme anglaise, whisk eggs, milk, cream, salt, vanilla and sugar in a heat proof bowl.

Place over a pot of water (filled about 2 inches) simmering on a low/medium heat until it reaches a temperature of 85 C / 185 F. Keep whisking while it comes up to temperature.

Remove the bowl from the heat, then add in the chocolate, whisk until the chocolate has melted and you have an even consistency of thick chocolate cream. Yum!

Pour the mixture into a tray or dish of choice, cover with plastic wrap and refrigerate for 6 hours (or overnight) until set.

While the cremeux is setting, add maple to a fry pan on medium heat, let bubble up then add hazelnuts. Cook, stirring until the maple syrup reduces a little. Pour out onto a sheet pan lined with baking paper. Let them harden, don’t touch while it’s hot!

Once hardened, roughly chop the hazelnuts. Store in an airtight container until required.

To serve, (heat a spoon in warm water, then dry it to achieve a nice clean scoop) Portion a generous dessert spoon into a bowl or little plate. Create a little indent in the top of the chocolate with the back of a teaspoon, drizzle with a couple of drops of olive oil and a sprinkle of flakey sea salt (you can skip the olive oil if it’s not your vibe).
Watch the how to video
Watch the how to video

Dark Chocolate Cremeux with Caramelised Hazelnuts
- 300ml whole milk
- 300ml heavy cream
- 2 eggs
- 2 egg yolks
- 1/4 cup golden castor sugar
- 1 tsp vanilla extract
- 1/4 tsp flaky sea salt
- 400g dark chocolate
- 2 tsp olive oil
- 150g toasted hazelnuts
- 100ml maple syrup
- To make your creme anglaise, whisk eggs, milk, cream, salt, vanilla and sugar in a heat proof bowl.
- Place over a pot of water (filled about 2 inches) simmering on a low/medium heat until it reaches a temperature of 85 C / 185 F. Keep whisking while it comes up to temperature.
- Remove the bowl from the heat, then add in the chocolate, whisk until the chocolate has melted and you have an even consistency of thick chocolate cream. Yum!
- Pour the mixture into a tray or dish of choice, cover with plastic wrap and refrigerate for 6 hours (or overnight) until set.
- While the cremeux is setting, add maple to a fry pan on medium heat, let bubble up then add hazelnuts. Cook, stirring until the maple syrup reduces a little. Pour out onto a sheet pan lined with baking paper. Let them harden, don’t touch while it’s hot!
- Once hardened, roughly chop the hazelnuts. Store in an airtight container until required.
- To serve, (heat a spoon in warm water, then dry it to achieve a nice clean scoop) Portion a generous dessert spoon into a bowl or little plate. Create a little indent in the top of the chocolate with the back of a teaspoon, drizzle with a couple of drops of olive oil and a sprinkle of flakey sea salt (you can skip the olive oil if it’s not your vibe).