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Chocolate cream

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.


Grade this recipe :

Last modified on: October 13th 2010

For 6 people, you will need:

How long does it take?

PreparationRestingCookingStart to finish
26 min.2 hours40 min.3 hours 6 min.
Preservation: 1 or 2 days in the fridge, folded in a plastic film
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
5 min.
Stage 2
5 min.
Chocolate cream : Photo of step #2 Pour 250 ml cream and 150 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.
Stage 3
5 min.
Chocolate cream : Photo of step #3 Allow to melt thoroughly while stirring.
Stage 4
3 min.
Chocolate cream : Photo of step #4 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.
Chocolate cream : Photo of step #5 Pour the hot chocolate milk onto the egg and sugar mixture, while still stirring as before.
Stage 6
10 min.
Chocolate cream : Photo of step #6 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.
Stage 7
35 min.
Chocolate cream : Photo of step #7 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).
Stage 8
2 hours
Chocolate cream : Photo of step #8 Leave to cool then refrigerate for at least 2 hours.


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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
180427 gr128 gr131 gr
90 %10 %12 %20 %
Per 100 g
CaloriesProteins CarbohydratesFats
2964 gr21 gr22 gr
15 %2 %2 %3 %
Per person
CaloriesProteins CarbohydratesFats
3004 gr21 gr21 gr
15 %2 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 2.06 €
Per person : 0.34 €

Note : These prices are only approximate.

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Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Quartet of brassicas with cream , Mushroom velouté, Chicken and mushroom pie, Bounty-style tart for Alison, Cherry clafoutis, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Doughnuts, Burger buns, Potato Waffles with Smoked Salmon, Savoury mini-madeleines with 2 cheeses, ... All
ChocolateChocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate ganache, How to make chocolate chips, Brownie, Chocolate thins with toasted nuts, Chocolate almond cookies, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant-almond muffins, Tatin apples with mascarpone cream, Tiramisu, Pear and lime meringue pie, Poaching syrup, ... All

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