Chocolate cream
A very simple recipe with a really chocolatey taste.
Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.
258K 4.3/5 based on 28 reviews
Last modified on: October 13th 2010
Keywords for this recipe:For 6 people, you will need:
- 1
100 g dark chocolate - 2
250 ml cream - 3
150 ml Milk - 4
3 egg yolks - 5
50 g caster sugar - Total weight: 610 grams
Change measures:
Times for this recipe
Preparation: 26 min.
Resting: 2 hours
Cooking: 40 min.
All in all: 3 hours 6 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Break 100 g dark chocolate into small pieces.
Stage 2 - 5 min.
Stage 3 - 5 min.
Allow to melt thoroughly while stirring.
Stage 4 - 3 min.
Tip 3 egg yolks and 50 g caster sugar into a bowl and mix, preferably with a maryse ou wooden spatula rather than with a whisk, so that the mixture does not froth.
Stage 5 - 3 min.
Pour the hot chocolate milk onto the egg and sugar mixture, while still stirring as before.
Stage 6 - 10 min.
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.
Preheat the oven to 170°C (340°F).
Boil a full kettle or a large pan of water.
Stage 7 - 35 min.
If froth has formed on the surface of the cream while standing, skim this off and discard.
Divide the cream between the ramekins, then stand them in a large deep oven tray or dish, or in the lèchefrite of your oven. Fill the tray with boiling water to come about halfway up the ramekins.
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).
Divide the cream between the ramekins, then stand them in a large deep oven tray or dish, or in the lèchefrite of your oven. Fill the tray with boiling water to come about halfway up the ramekins.
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).
Stage 8 - 2 hours
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.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 10 % | 130 10 % | 130 20 % | 1,800 90 % | 7,550 90 % |
| Per 100 g | 4 2 % | 20 2 % | 20 3 % | 300 20 % | 1,240 20 % |
| Per person | 4 2 % | 20 2 % | 20 3 % | 300 20 % | 1,260 20 % |
How much will it cost?
- For 6 people : 2.06 €
- Per person : 0.34 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream
Like these other recipes: Coconut-vanilla cream for Elsa , Stock-pot fish , Alpine gratin, Paté en croute (terrine in a pie crust), Gratin Dauphinois, ... See them all 111
Milk
Like these other recipes: Dipping bread with cheese, Chocolate sauce, Invisible apple cake, Cornmeal baps for Anne, Choux pastry (pâte à choux), ... See them all 60
Dark chocolate
Like these other recipes: Mint and chocolate cream, Chocolate muffins, Chocolate mousse, Chestnut Fudge Cupcakes, Pear and chocolate tart with a hint of mint, ... See them all 36
Caster sugar
Like these other recipes: Chocolate eclairs, Fruit crémeux, Italian Meringue, Breton apple and rhubarb tart , Panettone, ... See them all 350
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