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.

	- Add this recipe to my binder (Read more...) - Follow this recipe
	- Post a comment about this recipe - See comments on this recipe
	Short version - Short version with photos
	Recipe as slideshow
	Pdf short version
	- Send this recipe to a friend - E-mail me about this recipe - Subscribe to news list
	- List of recipes in category - List of all the recipes

Other recipes of the same category

Desserts
Creams and foams


Blackcurrant, vanilla and lime verrine		Chocolate cream with a crunch, irish coffee mousse

For2 people 3 people 6 people 12 people 18 people

MeasuresMetric Metric weight Metric volumes Read more...

For 12 people, you will need:

200 g chocolate
500 ml cream
300 ml milk
6 eggs yolk
100 g caster sugar

Nutritional information:

Whole recipe

Calories

3607

180%

Proteins

54g

21%

Carbohydrates

257g

24%

Fats

263g

40%

Per 100 g

Calories

296

15%

Proteins

Carbohydrates

21g

Fats

22g

Per person

Calories

300

15%

Proteins

Carbohydrates

21g

Fats

21g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 26 min.
Resting : 2 hours
Cooking : 40 min.
Start to finish : 3 hours 6 min.

Preservation : 1 or 2 days in the fridge, folded in a plastic film

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?

For 12 people : 4.07 €
Per person : 0.34 €

Change currency:

Note : These prices are only approximate. Read more...

Step by step recipe:

Break 200 g chocolate into small pieces.
Pour 500 ml cream and 300 ml milk into a pan over medium heat and bring to the boil. When boiling, remove from the heat and tip in the chocolate all at once.
Allow to melt thoroughly while stirring.
Tip 6 eggs yolk and 100 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.
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. 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).
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.

Source:

Home made.

Last modified on: October 13^th 2010

You might also like:

Nota: Rollover photos with your mouse to see recipe title.

Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.

Note: You will need to confirm that you want to follow this recipe.

Quick access to cooking-ez.com

Recipes: