Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
Other recipes of the same categoryDesserts
Creams and foams
|Blackcurrant, vanilla and lime verrine||Chocolate cream with a crunch, irish coffee mousse|
For 6 people, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Resting : 2 hours
Cooking : 40 min.
Start to finish : 3 hours 6 min.
At what time?At what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...
How much will it cost?
Per person : 0.34 €
Note : These prices are only approximate. Read more...
Step by step recipe:
Allow to melt thoroughly while stirring.
Pour the hot chocolate milk onto the egg and sugar mixture, while still stirring as before.
Once the cream is well mixed, pour through a fine strainer, preferably placed over a high-sided container.
Preheat the oven to 170°C (340°F).
Boil a full kettle or a large pan of water.
If froth has formed on the surface of the cream while standing, skim this off and discard.
Cook for about 35 minutes, until the cream is just set but still trembling a little in the centre (it is important not to overcook this cream otherwise it will become stiff and start to dry out).
Leave to cool then refrigerate for at least 2 hours.
Remarks:If you would like to make a little surprise cream, pour ¼ cm or ½ inch of real custard (crème anglaise) over the chocolate cream just before serving.
Last modified on: October 13th 2010