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  • Writer's pictureCulinary Cam

Chocolate Cremeux

This hits all of the decadent dessert buttons - rich chocolate, savory olive oil, and smoked sea salt flakes. You can use any percent chocolate you like, but the darker the better. And you can use any olive oil you wish, but Picual has a medium body, smooth texture, and sweet, buttery taste, but it finishes with a peppery kick that gives it an extra layer of flavor and intrigue.


  • 1-1/2 cup organic heavy whipping cream

  • 2-1/2 cups dark or semisweet chocolate chunks or chips

  • 1-1/2 cup thick Greek yogurt

  • Picual olive oil for serving (on The Quail & Olive)

  • smoked sea salt for serving


Place whipping cream in a sauce pan. Heat the cream until it begins to bubble around the edges. Remove from heat. Add in chocolate chunks or chips and swirl until they are completely submerged. Let stand for 3 minutes. Then, with a whisk, blend till smooth - like you're making a ganache.

Place yogurt in a mixing bowl. Once the chocolate-cream is smooth, add it to the yogurt. Blend until completely combined.

Cover and let set overnight. For serving, scoop the cremeux onto a serving plate or bowl. Drizzle with olive oil and sprinkle with sea salt. Serve immediately.

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