Chocozake – Vegan Chocolate Cremeux

Cremeux is a luxurious dessert which is similar to a mousse, but creamier and less aerated. It is traditionally made with eggs  and cream. Using amazake, a fermented drink made from rice koji, makes this dessert vegan. 

For this recipe we recommend using Firetree Chocolate, especially their Solomon Islands edition, as it’s flavour profile is perfectly matched with the amazake.


Chocozake - Vegan Chocolate Cremeux

A vegan version of this classic French creamy dessert, created by Welsh chef, Grady Atikins
Prep Time30 minutes
Course: Dessert
Cuisine: French
Keyword: amazake, chocolate, cremeux
Servings: 4


  • 110 g sweet amazake See note below for instructions on how to make this
  • 50 g Firetree Solomon Islands Guadalcanal 69% chocolate
  • 1 tsp toasted sesame oil
  • 1 pinch sea salt


  • Melt the chocolate, oil and salt in the microwave on low till melted. Keep the temperature of the chocolate below 45 degrees so as not to ruin the temper.
  • Blend the amazake until very smooth then pour in to the chocolate mix whilst whisking vigorously.
  • When the mix is shiny and emulsified put it in the fridge till set.
  • The result will be a thick mousse like consistency perfect for shaping.


How to make sweet amazake
200g white rice koji. 
100g cooked white glutinous rice-allowed to cool.
500ml boiled then cooled water ( or bottled spring water).
Mix all the ingredients together
Ferment at 60 C in a yoghurt maker or 58C in a dehydrator for 10 hours. If using a dehydrator place ingredients in a mason jar left open or a vacuum bag unsealed for air.
Then ferment at room temperature for a further 40 hours, before blending until very smooth. Store sealed in the fridge for up to 2 weeks.

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