Chef Brian Mercury showed us how to create sweet treats with a little less sugar while keeping the sweetness and dessert course delight at LTAF this year. Here is one of his recipes.
Low Sugar Chocolate Cremeux
SERVES 8
Executive Pastry Chef Brian Mercury, Oak + Rowan
1 pound 70% dark chocolate
1 ½ cups heavy cream
¾ cups whole milk
2 oz sugar
2 pinches salt
5 each egg yolks
Heat milk, cream, sugar and salt in a sauce pan till almost a simmer.
Temper the warm cream mixture with egg yolks, a little at a time, no more than a third of cream mixture.
Bring remaining cream to a boil and immediately pour in yolk mixture, stir for 10-15 seconds
Strain mixture through a fine mesh strainer directly over chocolate and stir until thick and smooth. Pour into desired molds and chill to set, 4 hours to overnight