Sanitize all work areas, cutting boards, equipment and sinks used to prepare this recipe.
Combine egg yolks and sugar into the bowl of a stand mixer fitted with a whisk attachment.
Mix on medium speed until very light and doubled in volume. Scrape down the sides and bottom of the bowl.
Gently heat milk and cream in a heavy bottom pot over medium heat until they come to a boil.
Once boiling, whisk in the egg yolk mixture. Cook until it reaches 208°F.
Meanwhile, measure chocolate into a separate bowl of a stand mixer.
Carefully strain the sauce through a fine mesh strainer into the bowl over the chocolate.
Using the paddle attachment on low speed, mix until completely cooled, about 5-10 minutes, scraping down the sides and bottom of the bowl several times throughout.
Cool completely.
Transfer to clean food storage containers. Contact wrap the surface of the Cremeux. Cover, label, date and store refrigerated.
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